eanwhile, for the mint topping, place sugar, mint and 1/2 cup
ver cheesecake batter.
Top with 1 cup chocolate and mint morsels
knife between pan and cheesecake.
Set cake on cooling
anilla. Spread over the baked cheesecake.
Bake an additional 3
Cheesecake:
Combine 1st 3 ingredients;
Mix together crumbs and butter.
Press on bottom of a 9\" springform pan. Set aside.
Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended.
Stir in remaining filling ingredients and pour mixture into crust.
Bake at 350 degrees Fahrenheit, for 45 to 50 minutes or until center is almost set.
Cool completely, then refrigerate for 3 hours or overnight.
Top with thinly sliced orange, lemon and lime. Sprinkle with fresh mint.
op of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and
Turn off oven and leave cheesecake in oven with door ajar
nd thicken.
FOR THE CHEESECAKE MIXTURE - Soften the gelatin in
REEZE.
8. Since this cheesecake has no crust we will
hips.
Pour batter into cheesecake pan. Drop the pan on
he crust pan.
Bake cheesecake until it's puffed around
nd chill overnight.
Transfer cheesecake to a serving platter. Spread
FOR THE CHOCOLATE MINT COOKIE CRUST: In a small
he crumbs.
Empty the cheesecake filling into a large mixing
inutes. The top of the cheesecake should be slightly puffed and
nd 15 minutes, or until cheesecake is set (center should still
ith one-third of chopped cheesecake and 1/2 cup raspberries
ver the crust. Bake the cheesecake on the center rack of
eave for 1 hour. Remove cheesecake to a cooling rack and