Frango Mint Chocolate Cheesecake
Author/Submitted by: "Gooseberry Patch" Old-Fashioned Country Cookies
graham cracker crumbs
Frango Mint Chocolate baking chips
Frango Mint Topping,
Filling: Melt Frango Mint Chocolate Chips in top of double boiler over hot, not boiling water, stirring until smooth. Combine cream cheese and sugar in large mixer bowl; add butter, beating until smooth. Beat in vanilla. Add melted, slightly cooled chocolate, beat until combined. In another bowl whip cream until stiff peaks form; fold into chocolate mixture. Spoon into prepared crust; chill several hours or overnight. Drizzle with chocolate topping if desired. Cut into wedges and garnish with sprigs of fresh mint if desired.
Crust: Combine graham cracker crumbs, pecans and powdered sugar in work bowl of food processor. Grind until pecans are finely ground. Place in bowl, pour melted butter over, stir to combine well. Press onto bottom and 2 inches up sides of 9 inch springform pan. Bake in preheated 350 degree oven for 8-10 minutes. Cool on wire rack. Set aside.