Chocolate-Mint Cheesecake

• Crust:
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• Filling:
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs
• 10 creme de menthe chocolaty mint thins, chopped

1. Preheat oven to 300u0b0.
2. To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped mints.
4. Pour cheese mixture into prepared pan; bake at 300u0b0 for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

crust, chocolate cookie, sugar, butter, cooking spray, filling, cream cheese, cream cheese, sugar, allpurpose, vanilla, eggs, crueme

Taken from www.myrecipes.com/recipe/chocolate-mint-cheesecake (may not work)