Chocolate Mint Cheesecake

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This is a great creamy cheesecake. Chocolate and mint together is heaven!!

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Steps

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Coat an 8- or 9-inch springform pan with nonstick spray.

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Break up cookies into a food processor.

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Pulse until fine crumbs.

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Transfer 1 / 4 cup crumbs to a small bowl.

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Cover and reserve.

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Add butter to remaining crumbs and pulse until blended.

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Press into bottom of prepared pan.

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Place in freezer.

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Sprinkle gelatin over cold water in a small saucepan.

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Let stand 1 minute , then stir with a heatproof plastic spatula over medium-low heat until granules completely dissolve and liquid begins to steam.

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Remove from heat.

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Whisk cocoa powder into warm water until well blended.

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Set aside.

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Beat both bricks cream cheese and the sugar in a large bowl with mixer on medium speed until smooth and fluffy.

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On low speed , beat in cocoa mixture , dissolved gelatin and mint extract until blended.

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Pour over the chilled crust.

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Cover and refrigerate at least 5 hours or until firm.

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Shortly before serving: remove sides of pan.

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Using 2 broad spatulas , lift cake off springform-pan base onto a servin.

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Ingredients

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grasshopper fudge mint cookies, butter, unflavored gelatin, water, unsweetened cocoa powder, cream cheese, reduced-fat cream cheese, sugar, peppermint extract, frozen whipped topping, creme de menthe thin candies, mint leaf