Andes Mint Cheesecake

Andes Mint Cheesecake: It is as good as it sounds. No, even better! Try this one - you won't be disappointed. Don't be afraid of baking a cheesecake. It's easy. You can do it. I promise:

Andes Mint Cheesecake

Crust:

1 cup chocolate wafer cookie crumbs (buy the cookies and put them in a food processor)

3 tbsp sugar

3 tbsp butter, melted

Filling:

4 packages (8oz each) cream cheese, softened

1 cup sugar

1 tsp vanilla

4 eggs

2 squares semi-sweet baking chocolate, melted

1 package (4.67 oz) andes mints, coarsely chopped

10 drops food coloring (it recommends green, but I did pink for Valentine's Day)

Crust:

Mix crumbs, sugar, and butter; press onto bottom of a 9-inch springform pan. Bake at 300 degrees for 10 minutes. Once done, set on a cooling rack until ready to pour filling in.

Filling:

Mix cream cheese until smooth. Add sugar and vanilla; mix until well blended. Add eggs, mixing on low speed just until blended. Spoon 1 1/2 cups batter into small bowl; blend in melted chocolate. Add mint candies and food coloring to remaining batter (not the batter with the melted chocolate). Pour 1/2 of the min batter over crust. Using a tablespoon, dollop 1/2 of the chocolate batter over the mint batter layer; repeat layers. Cut through batter with knife several times to create a marble effect.

Bake at 300 degrees for 1 hour or until the very center is almost set (or it begins to brown OR there are cracks on the top). Let cool on the cooling rack. Once to room temperature - cover and put in the refrigerator overnight or for several hours. Makes 12 servings. Remember to make this in advance - the day before you want to serve it. This is my hubby's favorite cheesecake recipe. Ever. Oh yeah.