Impossibly Easy Grasshopper Cheesecake

• 34 cup original Bisquick baking mix
• 34 cup sugar
• 14 cup green creme de menthe
• 3 eggs
• 2 (8 ounce) packages cream cheese, softened
• 1 cup miniature semisweet chocolate chips
• 12 cup whipping cream (heavy)
• 1 cup miniature semisweet chocolate chips

1. Preheat oven to 350 degrees F. Spray a 9x1-1/4 inch pie pate with cooking spray.
2. Beat all ingredients except chocolate chips and Chocolate Ganache in a large bowl with electric mixer on high speed 2 minutes, scraping bowl frequently.
3. Stir in chocolate chips.
4. Pour into pie plate.
5. Bake about 35 minutes or until center is firm and puffed.
6. Cool 45 minutes (cheesecake top will be cracked).
7. Carefully spread Chocolate Ganache over cheesecake.
8. Refrigerate at least 3 hours until chilled.
9. Store covered in refrigerator.
10. To make the Chocolate Ganache: Heat both ingredients in a 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat.

baking mix, sugar, green creme, eggs, cream cheese, chocolate chips, whipping cream, chocolate chips

Taken from www.food.com/recipe/impossibly-easy-grasshopper-cheesecake-359401 (may not work)