Marble Mint Cheesecake
|Graham cracker crumbs||3 Tablespoon|
|Cottage cheese||16 Ounce (1 Carton)|
|Cream cheese package||16 Ounce, softened (2 Package)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , beaten|
|Commercial sour cream||16 Ounce (1 Carton)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Peppermint extract||3⁄4 Teaspoon|
|Semisweet chocolate square||8 Ounce|
|Frozen whipped topping||8 Ounce (1 Carton, Thawed)|
|Chocolate fudge topping||8 Ounce|
|Creme de menthe syrup||2 Tablespoon|
Grease a 9-inch spring form pan.
Coat bottom and sides of pan with graham cracker crumbs, and set aside.
Place cottage cheese in container of electric blender, and process until smoothest aside.
Beat cream cheese at low speed of an electric mixer until smooth; add cottage cheese, sugar, and eggs, beating well.
Add next 4 ingredients, beating at low speed of electric mixer.
Place chocolate in top of double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Remove from heat, and add 1 1/2 cups of cream cheese mixture; blend thoroughly.
Pour half of remaining cream cheese mixture into prepared pan, and top with half of chocolate mixture.
Gently cut through batter in zigzag fashion in several places.
Bake at 325° for 1 hour and 15 to 20 minutes.
Turn oven off and allow cheesecake to cool in oven for 2 hours.
Remove; cool to room temperature on a wire rack.
Chill several hours.
Remove sides of spring form pan.
Pipe whipped topping over top of cheesecake.
Combine chocolate topping and creme de menthe syrup.