Chocolate Mint Cheese Cake
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate||3 Ounce|
|Cream cheese||8 Ounce|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Peppermint extract||3⁄4 Teaspoon|
|Evaporated milk||14 1⁄2 Ounce (1 Can)|
|Chocolate wafer crumbs||1 1⁄3 Cup (21.33 tbs) (About 28 Wafers)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Lemon juice||3 Tablespoon|
Soften gelatin in cold water in a bowl; add boiling water and stir until gelatin is completely dissolved.
Set aside to cool.
Melt chocolate over hot water.
Meanwhile, cream the cream cheese, sugar, and extracts together.
Blend in the melted chocolate.
Add the gelatin gradually, blending thoroughly.
Chill until mixture begins to gel.
Meanwhile, chill evaporated milk in a refrigerator tray in freezer until ice crystals begin to form around edge.
Mix wafer crumbs and melted butter.
Line the sides of a 9-inch springform pan with a double layer of waxed paper.
Turn two-thirds of crumb mixture into the pan (remainder is for topping) and press into an even layer on bottom.
When chocolate mixture begins to gel, beat icy evaporated milk and lemon juice together until very stiff.
Fold into chocolate mixture until thoroughly blended.
Turn into the pan.
Sprinkle remaining crumbs in border around edge.
Chill until set, 2 to 3 hours.