1 9-in springform pan
CHOCOLATE COOKIE CRUMB CRUST
1 1/2 c Chocolate cookie crumbs
1/4 c Melted butter
1/4 ts Cinnamon
CHEESE FILLING
1 lb Cream cheese
-at room temperature
1 c Sugar
1/3 c Green creme de menthe
3 tb Creme de cacao
2 tb Flour
1/2 ts Salt
6 Eggs; separated
1 c Sour cream
2 oz Semisweet chocolate
– grated to garnish
– 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.
From
Yields
8 Servings
