1pkg(20 cookies) mint sandwich cookies, pulverized
Cheesecake Filling - Philadelphia recipe
4pkg(8 oz ea) cream cheese, softened
1tube Neon Green Gel Food Coloring(found in the cake aisle in most grocery stores)
Chocolate Mint Topping
4ozmint chocolates, melted
1tbl butter, melted
Preheat oven to 350 degrees and butter sides of a spring-form pan
Blend cookies in a food processor until finely ground and then mix in sugar and butter to combine
Press crumbs evenly onto the bottom and up the sides of the spring-form pan. Set aside
In a large mixing bowl, combine cream cheese and sugar until light and fluffy.. no lumps!
Add in vanilla and eggs, one at a time, until all are incorporated.
Squeeze in an entire tube of Neon Green Gel Food Coloring and mix to combine
Spoon cheesecake filling into the crust and smooth out the top so that it is even
Place cheesecake in the middle of the oven with a pan of water on the rack below it
Bake for 50 minutes, turn off the oven and open the door. Do not remove the cheesecake for 1 hour and then transfer to the refrigerator to chill overnight.
The next day, remove cheesecake from the fridge and run a butter knife around the inside edge of the pan. Remove cheesecake from the spring-form.
In a small, microwave safe bowl, melt the mint chocolates on high in 30 second intervals, stirring after each 30 seconds. Pour melted chocolate into a medium sized mixing bowl and add in butter, cream and powdered sugar.
Mix to combine until frosting is light and slightly pourable
Spoon / pour frosting onto the top of the cheesecake and smooth out top until even.