Grasshopper Cheesecake

Recipe by Bekah
READY IN: 1hr 30mins




  • 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 a 9 inch springform pan.
  • Preheat the oven to 325 degrees F.
  • 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, 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.
  • In a different bowl, 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.
  • ENJOY!