Grasshopper Cheesecake (Weight Watchers)
Author/Submitted by: Weight Watchers Magazine, Nov-Dec 1997
fat-free, torn into bite-size pieces
cottage cheese, lowfat
light cream cheese
creme de menthe,
hot fudge topping, fat free
creme de menthe chocolaty mint thins,
--use a vegetable peeler to shave
Place brownies in a medium bowl. Sprinkle milk over brownies; toss with a fork until slightly moist. Coat bottom of a 9-inch springform pan with nonstick cooking spray. Press brownie mixture into bottom of pan using floured hands, if necessary. Set aside.
Place cottage cheese in a food processor; process until smooth. Add cream cheese; process 15 seconds or just until smooth, scraping down sides of processor bowl once. Add sugar, creme de menthe, and vanilla; process just until blended. Add eggs and egg whites; process 5 seconds or just until blended.
Pour cheesecake mixture into prepared pan. Bake at 300F for 1 hour or until almost set (center will be very soft but will firm up when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; let cool completely on a wire rack. Cover and chill 8 hours.
Spoon 1 tablespoon hot fudge topping over each slice of cheesecake; sprinkle evenly with shaved mint thins.
Preheat oven to 300F.