Mint Chocolate Cheesecake

Mint Chocolate Cheesecake

Crust

2 C. Crushed Thin Mints

1/4 C Melted Butter

Cheesecake:

1 package of Andes Mints

2 8oz boxes of cream cheese

1/2 C Sugar

1/4 C Flour

1 C Sour Cream

3 Eggs

1 Tsp Vanilla

1/4 Tsp Mint Extract

Mint leaves

Crust Directions:

Crush your mint cookies, add in your melted butter mix it well. Press into the bottom of a greased spring form pan. Bake for 10 minutes . Take out of the oven. 

In a bowl mix the cream cheese till creamy, then add flour and sugar. Mix well, add eggs, sour cream,vanilla and mint extract. Pour the filling in the spring form pan. Stack Andes mints about 8 or so of them. And slice them. Sprinkle on top of the cheesecake.. Bake at 350 for 55 minutes. Take it out and put it on a cooling rack. Wait 20 minutes then loosen it from the spring form pan. In the double boiler, or microwave melt the rest of your Andes mints. When its melted let it cool for a second. Then pour it in a zip lock bag and cut the small end off. Drizzle over the whole cheesecake. Put it in the fridge and let it cool. Eat and enjoy