2 cups finely crushed chocolate graham crackers
1 cup sugar
3 (8-ounce) packages cream cheese, softened
2 tablespoons green or white creme de menthe liqueur*
1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped
1 teaspoon all-purpose flour
Heat oven to 325°F.
Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, add 1 egg at a time, until well mixed. Do not overbeat. Stir in liqueur.
Stir together chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining chopped mints.
Bake 80-95 minutes or until center is just set. Cheesecake surface may be slightly cracked. Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
Garnish top of cheesecake with whipped cream, if desired. Store refrigerated.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.
- To prevent cracking, place pan of warm water on rack below cheesecake in oven.
- Chocolate mint candies are individually wrapped.