Grasshopper Cheesecake18 chocolate sandwich cookies, crushed 5 tablespoons melted butter Preheat oven to 350 degrees. Combine the crushed cookies and melted butter, then press into the bottom of a 9 inch springform pan. Set aside. Grasshopper Cheesecake Filling: 4 (8 ounce) packages of cream cheese, softened 1 cup granulated sugar 4 large eggs 2 tablespoons of cornstarch 2 tablespoons cocoa 1/2 teaspoon lemon extract 1/4 cup sour cream 3 tablespoons granulated sugar 1/4 cup creme de menthe 2 or 3 drops of green food color With an electric mixer on medium speed, beat the cream cheese and 1 cup sugar until blended and smooth. Add the eggs one at a time and blend well after each addition. Stir in the cornstarch, lemon extract and sour cream. Take one cup of this mixture and place it in a bowl. To this one cup of batter add the 3 tablespoons of sugar and cocoa then set aside. Add the creme de menthe and food coloring to the original batter and blend it in. Pour half of the creme de menthe batter onto the crust. Spoon half of the cooca batter over that. Pour the remaining creme de menthe batter over top then spoon the remaining cocoa batter over that. Swirl a knife handle through the cream cheese batters to create a marbling effect but don't disturb the crust underneath. Bake at 350 degrees for 15 minutes. Reduce the oven temperature to 200 degrees and bake for 2 hours or until almost set. Remove the cake from the oven and loosen the cake from the edges of the pan with a sharp knife but don't remove the rim. Turn off the oven and return the cake to the oven for 2 more hours then refrigerate overnight. Chocolate Sour Cream Topping: 6 ounces of chocolate chips 1 tablespoon creme de menthe 1/3 cup sour cream 1 tablespoon granulated sugar Stir all of the topping ingredients over low heat in a small heavy saucepan until melted and smooth. Spread the warm topping over the chilled cake and chill before removing the rim and serving.
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