This pretty green dessert fits perfectly with the Ivy and Lace Tea theme.
11 chocolate mint cookies, crushed
3 tablespoons butter
24 ounces cream cheese
¾ cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2/3 cup green crème de menthe liqueur
1 ¼ teaspoons vanilla extract
3 chocolate mint cookies, coarsely chopped
In a bowl stir together the crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of greased 4” springform pans or mini muffin tins.
With electric mixer combine cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in crème de menthe and vanilla extract. Stir in crushed cookies. Pour the cream cheese mixture over the crust.
Bake at 225º for 35-45 minutes for springform pans or 25-30 minutes for mini muffin tins. Remove the cake from the oven and run a knife around the inside edge of the pan. Loosen the ring and allow to sit for 15 minutes. Then remove ring completely and cool. Chill, uncovered, overnight. To remove the cheesecake from mini muffin tins, put in the freezer for 30 minutes. They will pop right out.
