Creme de Menthe Cheesecake

Kara lord

ingredients

Crust and Filling
14-16 creme-filled chocolate sandwich cookies (1 1/4 cups/300 mL finely crushed)
4 pkg (8 oz or 250 g) cream cheese, softened
1 cup (250 mL) sugar
4 tbsp (60 mL) all-purpose flour, divided
1/2 tsp (2 mL) Double-Strength Vanilla
4 eggs, room temperature
1/2 cup (125 mL) sour cream
8-12 drops green food coloring (optional)
2 pkg (4.67 oz each) crème de menthe chocolate candies, unwrapped, divided (about 56 candies total)
Topping
3/4 cup (175 mL) semi-sweet chocolate morsels
1 1/2 cups (375 mL) thawed frozen whipped topping
7 crème de menthe chocolate candies (reserved from filling)

directions

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Preheat oven to 325°F (160°C). For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. (7.5 x 38-cm) pieces of Parchment Paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
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2. For filling, place cream cheese, sugar, 3 tbsp (45 mL) of the flour and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
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3. Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 tbsp (15 mL) flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
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4. For topping, place chocolate morsels, whipped topping and reserved candies into Small Micro-Cooker®. Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake using Small Spreader. Refrigerate 4 hours or overnight.
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Yield: 16 servings
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Nutrients per serving: Calories 500, Total Fat 34 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 41 g, Protein 8 g, Sodium 250 mg, Fiber 2 g
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U.S. Diabetic exchanges per serving: 2 1/2 stach, 7 fat (2 1/2 carb)
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Cook’s Tips: To make a cheesecake with the creamiest texture, bring ingredients to room temperature before beginning the recipe.
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Arrange candies slightly overlapping over bottom layer of filling. Gently spoon remaining filling over candies, being careful not to disturb candies.
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To prevent overbaking, check cheesecake at minimum baking time given. When done, a center area about 1 in. (2.5 cm) in diameter will still jiggle slightly. The center will firm as it cools.
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To freeze cheesecake, wrap in plastic wrap and aluminum foil. To thaw, place covered cheesecake in refrigerator for 24 hours.