Creme de menthe and cocoa cheesecake in a chocolate cookie crust.

Ingredients

• 1.5 cups chocolate cookies, finely crushed
• 3 tablespoons butter, melted
• 32 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 4 eggs
• 3 tablespoons unsweetened cocoa
• 2 tablespoons vanilla extract
• 4 tablespoons green creme de menthe
• 2 tablespoons white creme de cacao
• Chocolate glaze (see below)

Directions

1. Preheat oven to 300°F.
2. Combine crumbs and butter; press firmly on bottom of a 9-inch springform pan.
3. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well.
4. Divide batter in half (about 3 cups each); beat cocoa, 2 tablespoons white creme de cacao, and vanilla into one half of the batter. Pour into prepared pan.
5. Stir 4 tablespoons green creme de menthe into the remaining batter.
6. Spoon evenly over chocolate batter.
7. Bake 1 hour and 10 minutes or until center is set. Turn off oven and allow cheesecake to cool 1 hour in oven with door slightly open.
8. Remove side of pan.
9. Spread top with Chocolate Glaze.
10. Chill thoroughly.
11. Refrigerate leftovers.

Chocolate Glaze

• In small saucepan, over low heat, melt 3 1-ounce squares semi-sweet chocolate with 1/3 cup whipping cream, unwhipped.
• Cook and stir until thickened and smooth.
• Immediately spread over warm cheesecake. Makes about 1/2 cup.

Notes

• Mother-in-law’s recipe for a favorite holiday cheesecake.