Grasshopper Cheese Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    9-in springform pan
                        CHOCOLATE COOKIE CRUMB CRUST
   1 1/2  c             Chocolate cookie crumbs
     1/4  c             Melted butter
     1/4  ts            Cinnamon
                        CHEESE FILLING
   1      lb            Cream cheese at room temperature
   1      c             Sugar
     1/3  c             Green creme de menthe
   3      tb            Creme de cacao
   2      tb            Flour
     1/2  ts            Salt
   6                    Eggs; separated
   1      c             Sour cream
   2      oz            Semisweet chocolate, grated

  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted
  butter and cinnamon. Toss and mix well. Press into the bottom and partially
  up the sides of the springform pan. Refrigerate and, while making the
  filling, preheat the oven to 325F.

  CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light
  and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de
  menthe and the creme de cacao, flour and salt. Beat until the mixture is
  blended well. Add the egg yolks and sour cream, and beat until the batter
  is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar
  and beat until the whites stand in soft peaks. Fold the beaten whites into
  the cream-cheese mixture. Pour the batter into the crust and bake for about
  1 hour, or until the cake has puffed and trembles just slightly when
  shaken. A wooden skewer inserted in the cake should come out almost clean,
  with just a trace of batter or moist crumbs on it. Don't overbake; it will
  settle and firm somewhat as it cools. Don't worry if the cake cracks as it
  bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish
  the top with grated chocolate.

  MARION CUNNINGHAM

  PRODIGY GUEST CHEFS COOKBOOK