1 9-in springform pan
———————CHOCOLATE COOKIE CRUMB CRUST———————
1 1/2 c Chocolate cookie crumbs 1/4 ts Cinnamon
1/4 c Melted butter
CHEESE FILLING
1 lb Cream cheese 1/2 ts Salt
-at room temperature 6 Eggs; separated
1 c Sugar 1 c Sour cream
1/3 c Green creme de menthe 2 oz Semisweet chocolate
3 tb Creme de cacao – grated to garnish
2 tb Flour – the top of the cake
CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with
melted butter and cinnamon. Toss and mix well. Press into the bottom
and partially up the sides of the springform pan. Refrigerate and,
while making the filling, preheat the oven to 325F. CHEESE FILLING:
Put the cream cheese in a mixing bowl and beat until light and soft.
Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe
and the creme de cacao, flour and salt. Beat until the mixture is
blended well. Add the egg yolks and sour cream, and beat until the
batter is smooth and blended. Combine the egg whites and 1/4 cup
remaining sugar and beat until the whites stand in soft peaks. Fold
the beaten whites into the cream-cheese mixture. Pour the batter into
the crust and bake for about 1 hour, or until the cake has puffed and
trembles just slightly when shaken. A wooden skewer inserted in the
cake should come out almost clean, with just a trace of batter or
moist crumbs on it. Don’t overbake; it will settle and firm somewhat
as it cools. Don’t worry if the cake cracks as it bakes. Remove and
cool. Refrigerate if standing more than 4 hours. Garnish the top with
grated chocolate.
Yields
8 servings