Directions
·
Preheat
oven to 325°. Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a
small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of
prepared pan.
·
In
a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips,
creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed
just until blended. Pour half the batter over crust; sprinkle with crushed
Oreos. Carefully spoon/pour remaining batter over top. Place springform pan in
a larger baking pan; add 1 in. of hot water to larger pan.
·
Bake
until center is just set and top appears dull, 75-80 minutes. Remove springform
pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides
from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight,
covering when completely cooled.
·
Remove
rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring
cream just to a boil. Pour over chocolate; stir with a whisk until smooth.
Spread over cheesecake.
Nutrition Facts
1 slice: 518 calories, 33g fat (18g saturated fat), 116mg
cholesterol, 296mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.
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