Mint-Chocolate Cheesecake Recipe

Mint-Chocolate Cheesecake Recipe

  • 1 1/4 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup butter
  • 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon mint extract
  • 4 squares BAKER'S Semi-Sweet Chocolate
  • 1/2 cup heavy cream
  1. Heat oven to 350 degrees F.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in extract; pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  5. Microwave chocolate and cream in microwaveable bowl on MEDIUM 1 to 2 min. or until chocolate is almost melted; stir. Microwave 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over cheesecake; let stand 5 to 10 min. or until glaze is firm.
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