MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Merry Mint Christmas Cheesecake
 Categories: Cookies, Chocolate, Cheese, Dairy, Desserts
      Yield: 16 servings
 
     15    Oreo cookies; finely
           - crushed
      1 tb Sugar
      2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 c  White baking chips; divided
    3/4 c  Semisweet chocolate chips
     32 oz Cream cheese; softened
  1 1/3 c  Sugar
      2 tb A-P flour
      2 tb Heavy whipping cream
      4 lg Eggs; room temperature,
           - lightly beaten
      1 ts Mint extract; divided
      3 dr Red food coloring
      3 dr Green food coloring

MMMMM-------------------------- GANACHE-------------------------------
    1/2 c  Semisweet chocolate chips
    1/4 c  Heavy whipping cream
           Whipped cream (optional)
           Crushed red and green mint
           - candies (optional)
 
  Set oven @ 325°F/165°C.
  
  In a small bowl, combine cookie crumbs and sugar; stir in butter.
  Press onto the bottom of a greased 9" springform pan; set aside.
  
  In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In
  another microwave-safe bowl, melt chocolate chips; set aside.
  
  In a mixing bowl, beat cream cheese, sugar, flour, and whipping
  cream until smooth. Add eggs; beat on low just until combined.
  Divide batter into three bowls. (About 2 cups batter per bowl.)
  
  To the first bowl, stir in melted vanilla chips, 1/2 ts mint
  extract and red food coloring; pour over crust. Place pan on a
  double thickness of foil; securely wrap foil around pan. Place
  springform pan in a large baking pan. Fill larger pan with water to
  a depth of 1". Bake 20 minutes.
  
  Meanwhile, stir melted chocolate chips into second bowl of reserved
  batter. Carefully spoon chocolate layer over red layer. Bake 20
  minutes longer.
  
  Meanwhile, melt remaining 1/2 cup vanilla chips; cool slightly.
  Stir into third bowl of reserved batter. Stir in green food
  coloring and remaining 1/2 ts mint extract. Carefully spoon green
  layer over chocolate layer. Bake until center is almost set, 30 to
  40 minutes longer.
  
  Remove springform pan from water bath. Cool on a wire rack
  10 minutes. Carefully run a knife around edge of pan to loosen.
  Cool 1 hour longer. Refrigerate overnight; remove sides of pan.
  
  In a small microwave-safe bowl, melt chocolate chips and whipping
  cream. Let stand until slightly thickened.  Spread over top of
  cheesecake. Refrigerate until ready to serve. If desired, garnish
  with whipped cream and crushed mint candies.
  
  Recipe by Sue Gronholz, Beaver Dam, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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