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Chocolate-Mint Cheesecake

Yield 16 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 1 cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 10 crème de menthe chocolaty mint thins, chopped

Nutrition Information

  • calories 222
  • caloriesfromfat 34 %
  • fat 8.4 g
  • satfat 4.3 g
  • monofat 2.4 g
  • polyfat 1.1 g
  • protein 9.9 g
  • carbohydrate 25.5 g
  • fiber 0.4 g
  • cholesterol 75 mg
  • iron 0.9 mg
  • sodium 385 mg
  • calcium 141 mg

How to Make It

  1. Preheat oven to 300°.

  2. To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

  3. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped mints.

  4. Pour cheese mixture into prepared pan; bake at 300° for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.