Marble Mint Cheesecake
|Graham cracker crumbs||3 Tablespoon|
|Cream style cottage cheese||16 Ounce|
|Cream cheese||16 Ounce|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Sour cream||16 Ounce|
|Butter||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Peppermint extract||3⁄4 Teaspoon|
|Semisweet chocolate||8 Ounce|
|Frozen whipped topping||8 Ounce|
|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 smooth; set aside.
Beat cream cheese with electric mixer until smooth; add cottage cheese, mixing well.
Gradually add sugar, mixing well.
Add eggs, beating well.
Add next 4 ingredients, beating at low speed of electric mixer.
Place chocolate squares in top of double boiler; bring water to a boil.
Reduce heat to low; cook, stirring constantly, 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 325Â° for 1 hour and 15 to 20 minutes.
Turn oven off, and allow cheesecake to cool in oven 2 hours.
Remove from oven; let cool to room temperature on a rack; chill several hours.
Remove sides of spring form pan.
Pipe whipped topping over top of cheese cake.
Combine chocolate topping and creme de menthe syrup.
To serve, drizzle chocolate topping over each slice.