MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Merry Mint Christmas Cheesecake
Categories: Cookies, Chocolate, Cheese, Dairy, Desserts
Yield: 16 servings

15 Oreo cookies, finely
- crushed
1 tb Sugar
2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
1 c White baking chips; divided
3/4 c Semisweet chocolate chips
32 oz Cream cheese, softened
1 1/3 c Sugar
2 tb A-P flour
2 tb Heavy whipping cream
4 lg Eggs; room temp, lightly
Beaten
1 ts Mint extract; divided
3 dr Red food coloring
3 dr Green food coloring

MMMMM-------------------------- GANACHE-------------------------------
1/2 c Semisweet chocolate chips
1/4 c Heavy whipping cream
Whipped cream; opt
Crushed red and green mint
- candies; opt

Set oven @ 325oF/165oC.

In a small bowl, combine cookie crumbs and sugar; stir
in butter. Press onto the bottom of a greased 9-inch
springform pan; set aside.

In a microwave-safe bowl, melt 1/2 cup vanilla chips;
set aside. In another microwave-safe bowl, melt
chocolate chips; set aside.

In a mixing bowl, beat cream cheese, sugar, flour and
whipping cream until smooth. Add eggs; beat on low just
until combined. Divide batter into three bowls. (About 2
cups batter per bowl.)

To the first bowl, stir in melted vanilla chips, 1/2
tsp. mint extract and red food coloring; pour over
crust. Place pan on a double thickness of foil; securely
wrap foil around pan. Place springform pan in a large
baking pan. Fill larger pan with water to a depth of 1
inch. Bake 20 minutes.

Meanwhile, stir melted chocolate chips into second bowl
of reserved batter. Carefully spoon chocolate layer over
red layer. Bake 20 minutes longer.

Meanwhile, melt remaining 1/2 cup vanilla chips; cool
slightly. Stir into third bowl of reserved batter. Stir
in green food coloring and remaining 1/2 teaspoon mint
extract. Carefully spoon green layer over chocolate
layer. Bake until center is almost set, 30-40 minutes
longer.

Remove springform pan from water bath. Cool on a wire
rack 10 minutes. Carefully run a knife around edge of
pan to loosen. Cool 1 hour longer. Refrigerate
overnight; remove sides of pan.

In a small microwave-safe bowl, melt chocolate chips and
whipping cream. Let stand until slightly thickened.
Spread over top of cheesecake. Refrigerate until ready
to serve. If desired, garnish with whipped cream and
crushed mint candies.

Sue Gronholz, Beaver Dam, Wisconsin

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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