Chocolate Mint Cheesecake

Chocolate Mint Cheesecake

Ingredients:
Chocolate Cookie Crust:
30 chocolate sandwich cookies
4 tablespoons butter

Filling:
1 cup chopped chocolate mint candies
24 ounces cream cheese, softened
1 cup sugar
2 eggs
1/3 cup whipping cream
1 teaspoon vanilla extract

Glaze:
1/4 teaspoon plain gelatin
1 tablespoon ice-cold water
4 chocolate mint candies, chopped
1/2 cup sour cream
Pinch of salt

Directions:
1. Separate the cookies and scrape off all the filling. Pulverize the 60 halves with the butter in a blender. Pack firmly into a 10-inch springform pan.
2. Melt the chopped mint candies in a double boiler.
3. With an electric mixer on medium speed, beat the cream cheese and sugar. Add the eggs at low speed, then beat in the melted candy. Add the cream and vanilla and blend well.
4. Spread evenly over the crust. Bake at 350°F for 35 minutes; the center will be slightly shaky. Cool on a wire rack; the center will firm as it cools. (It can be frozen at this point.)
5. For the glaze, mix the gelatin with the ice water. Melt the 4 mint candies, cool slightly and stir into the gelatin. Add the sour cream and salt.
6. Spread over the completely cooled cheesecake.