Marshall Field'S Frango Mint Cheesecake - cooking recipe

Ingredients

Crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Filling
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
3 eggs
2 tablespoons cream
12 frango chocolate-covered mint candies, melted (about 1/3 lb. box)
Top
1 cup sour cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

Preparation

Heat oven to 350\u00b0F.
Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
Bake at 350\u00b0F for 5 minutes.
Filling: Mix cream cheese and suger until well blended.
Mix in the eggs one at a time.
Mix in the cream.
Mix in the melted frango mints. Mix until very smooth.
Pour into baked crust. Bake at 350\u00b0F for 25 minutes or until it's just firm and not jiggly.
For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
Bake an additional 3-5 minutes.
Refrigerate overnight before serving.