Thanks for the wonderful recipe! I uploaded a few pics. I did make a few changes. First off, I mixed in a several pieces of Andes Mint candies into the crust to give it a slightly minty flavor. Secondly, I used low fat cream cheese and sour cream, which did not seem to affect the texture of the cake. The result was nice and fluffy. Third, I coarsely chopped more Andes Mints and folded them into the batter before adding it to the crust. I was hoping the pieces would remain suspended once the cheesecake had been cooked, but they all sunk to the top of the crust and melted. And lastly, I made a sour cream topping by combining 1 cup non fat sour cream, 1/4 cup sugar, and 3 tbsp creme de menthe. I topped it with several pieces of grated Andes Mint candies. I used a piece of paper to make the clover design. Thanks!
Very nice fluffy cheesecake. I used a larger springform so I used 2 rounded cups of cookie crumbs (mint oreos) and a bit of extra butter, and the same amount of everything else, so the cake was a little "shorter." I did use only half the sugar, and substituted a tablespoon of Stevia powder for the rest. Made this for Thanksgiving for my husband.