Grasshopper Fudge Mint Cheesecake Recipe

How to make it

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• Thawed frozen whipped topping and crème de menthe mints for halved for garnish
• Coat spring form pan with nonstick spray.
• Break cookies into food processor then pulse until fine crumbs form.
• Transfer 1/4 cup crumbs to a bowl then cover and reserve.
• Add butter to remaining crumbs and pulse just until blended.
• Press over bottom of pan then place in freezer.
• Sprinkle gelatin over cold water in a saucepan.
• Let stand 1 minute then stir with spatula over medium heat until granules completely dissolve.
• Remove from heat then whisk cocoa powder into warm water until well blended and set aside.
• Beat cream cheese and sugar in bowl with mixer on medium speed until smooth and fluffy.
• On low speed beat in cocoa mixture, dissolved gelatin and mint extract until blended.
• Pour over chilled crust then cover and refrigerate 15 least 5 hours or until firm.
• Before serving remove sides of pan and lift cake onto serving platter.
• Press reserved crumbs onto sides of cake.
• Drop small dollops of topping around top edge then garnish with mint triangles.