A friend once called this cheesecake “maddening.” It never fails to please!
2 cups chocolate wafer or Oreo crumbs
2 Tbsp. butter, melted
1/8 tsp. cinnamon
2 lbs. cream cheese, room temperature
1 ½ cups sugar
2 ¾ Tbsp. green crème de menthe
¼ tsp. peppermint extract
¼ tsp. salt
½ c. semisweet chocolate chips
1 c. whipping cream, whipped
Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. Combine chocolate wafer crumbs, melted butter and cinnamon in a large bowl and press it into the bottom of the prepared pan. Set aside.
Combine cream cheese and sugar in the large bowl of an electric mixer and blend well. Add eggs and beat until smooth. Add crème de menthe, peppermint extract and salt and beat again. Pour the mixture into the prepared crust. Sprinkle the chocolate chips over and stir very gently, just to incorporate. Bake 45 minutes. Turn off heat and let the cheesecake cool in the oven (with the door closed) for one hour. Refrigerate in pan until ready to serve.
To serve, remove sides of springform plan and place on a platter. Top with whipped cream.