ANDES MINT CHOCOLATE CHEESE CAKE

RECIPE AND PHOTO SUBMITTED BY Jennye Brown

Andes Mint Chocolate Cheese Cake
Ingredients:
3 tablespoons butter
1 cup of Andes Mints (either chopped up or they have Andes mint baking chips) for filling
1 cup of Andes mints (for topping)
4 eggs
1 cup sugar
1 cup chocolate wafer crumbs
3 tablespoons whipping cream or whole milk
32 ounces cream cheese softened (this is the correct amount)
3 tablespoons granulated sugar
2 teaspoons vanilla

1. For the crust, mix crumbs and 3 tablespoons sugar in small bowl
2. Add butter and mix well (you can add a little more butter if it’s not enough)
3. Press on bottom of 9 –inch spring form pan
4. Bake at 325 for 10 minutes and remove

1. For the filling, beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
2. Add eggs and vanilla, mixing on low until well combined, do not over mix
3. Stir in 1 cup of chopped Andes mints and pour into crust
4. Bake at 325 for 1 hour and 5 minutes or until center is almost set
5. Run a knife between pan and cheese cake and set cake on cooling rack until room temperature
6. Remove sides of spring form pan.

1. For topping, in a microwave bowl, mix 1 cup of Andes mints with 3 tablespoons of cream
2. Microwave on high for 45 seconds
3. Stir until candies melt and mixture is smooth (microwave a little longer if needed)
4. Drizzle all over the cheesecake and let it run down the sides to make it look pretty
5. Refrigerate at least 3 hours or until serving time
6. Keep leftovers (if any) in the refrigerator