Creme de Menthe Cheesecake

Mint chocolate cheesecake to be served as a special St Patty's Day dinner party dessert!

Yield: 16 servings

Ingredients:

Crust

2 cups finely crushed chocolate graham crackers

1/2 cup Land O Lakes® Butter, melted

Filling

1 cup sugar

3 (8-ounce) packages cream cheese, softened

4 Land O Lakes® All-Natural Eggs

2 tablespoons green or white creme de menthe liqueur*

1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)

1 teaspoon all-purpose flour

Land O Lakes® Aerosol Whipped Light Cream

Directions:

Heat oven to 325°F. Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.

Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, add 1 egg at a time, until well mixed. (DO NOT OVERBEAT.) Stir in liqueur.

Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining chopped mints.

Bake for 80 to 95 minutes or until center is just set. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.

Garnish top of cheesecake with whipped cream and top with reserved mints, if desired. Store refrigerated.

*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.

Recipe Tip:

- To prevent cracking, place pan of warm water on rack below cheesecake in oven.

- Chocolate mint candies are individually wrapped.

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