Marshall Field's Frango Mint Cheesecake

Recipe Ingredients

8 oz	227g	Chocolate wafer cookies - (thin)
4 tablespoons	60ml	Butter - melted
1 cup	146g / 5.1oz	Frango mints - chopped
24 oz	681g	Cream cheese - softened
1 cup	198g / 7oz	Sugar
2		Eggs
1/3 cup	78ml	Heavy whipping cream
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Unflavored gelatin
1 tablespoon	15ml	Cold water
4		Frango mints - plus more
		For garnish
1/2 cup	118ml	Sour cream
1		Salt

Recipe Instructions

Preheat oven to 350 degrees. Process the cookies in a food processor until crushed thoroughly. Add the butter and mix. Pour the mixture into a 10-inch springform pan and press into the bottom to form a 1/4-inch-thick crust. Set aside.

Melt the cup of chopped Frango mints in the microwave, 1 minute at a time, on high and stir until melted. Cool.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and cream for 3 minutes. While mixing on low speed, add the eggs, 1 at a time, until well blended. Add the melted mints, cream and vanilla. Blend well.

Pour the batter over the prepared crust and baked for 35 minutes. The center will be shaky, but will firm up as it cools. Cool on a wire rack for 1 hour.

Combine the gelatin and cold water in a small bowl. Chop the 4 Frango mints and melt in a small bowl, on high heat, in the microwave (1 minute at a time and stirring until melted). Stir in the gelatin mixture and cool slightly. Blend in the sour cream and salt. Spread the mixture over the cooled cheesecake and chill in the refrigerator.

When ready to serve, sprinkle with chopped frango mints or garnish with whole mints and whipped cream.

This recipe yields ?? servings.

Source:
Message Boards at http://www.topsecretrecipes.com

Rating

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5 (49 votes)

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