CHOCOLATE-MINT SWIRL CHEESECAKE

Chocolate-Mint Swirl Cheesecake image

This luscious cheesecake is made with semi-sweet chocolate and crème de menthe baking chips and served in an equally luscious chocolate cookie crust.

Provided by My Food and Family

Categories Dairy

Time 5h15m

Yield 16 servings

Number Of Ingredients 10

Ingredients

12 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
1 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 cup creme de menthe baking chips
10 drops green food coloring

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
Remove 1 cup batter; mix with melted chocolate. Stir baking chips and food coloring into remaining plain batter; pour over crust. Top with spoonfuls of chocolate batter; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g