Crust

  • 32 thin chocolate sandwich cookies
  • 5 tablespoons melted butter

Cheesecake

  • 12 Andes* chocolate mints  (partially frozen)
  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 4 eggs, room temperature
  • 1/2 cup whipping cream
  • 2 1/2 tablespoons Crème de Menthe

Topping

  • 1/2 cup whipping cream
  • 1 tablespoon powdered sugar

Garnish

  • 1 (1.45 oz) dark chocolate candy bar (frozen)
  • 5 Andes* chocolate mints

Fit SaladShooter® slicer/shredder with Shredding Cone. Shred cookies into small bowl. Add melted butter to cookie crumbs. Stir to mix. Press into the bottom and side of an ungreased 9-inch springform pan. Freeze until ready to fill.

Place an empty 9- x 13-inch cake pan in the oven on the rack below the center rack. Carefully pour 4 cups of water in cake pan. Preheat oven to 375°F.

Fit SaladShooter® with Slicing Cone. Position chocolate mint candies in food chamber so short side is cut. Slice into small pieces; set aside.

Add cream cheese, sugar, and vanilla to a large bowl. Beat, scraping sides, until smooth. Add one egg at a time, beating after each addition until smooth. Mix in whipping cream. Measure out 2 1/2 cups batter into a separate bowl. Add crème de menthe to this batter and stir until completely mixed. Pour mint mixture over crust. Sprinkle reserved chocolate mint pieces on batter in pan. Gently layer in remaining batter.

Put cheesecake on center rack in oven, centering over cake pan. Bake at 375°F for 15 minutes. Reduce oven temperature to 325°F and bake 35 to 40 minutes (center still jiggles). Turn oven off and let cheesecake sit in oven for 30 minutes. Remove from oven to wire rack. After 15 minutes, run a thin knife down the side to gently loosen the cheesecake. Let cheesecake cool completely in pan. Chill at least 4 hours. Remove from pan.

Add cream and sugar to a small bowl; beat until peaks form. Spread a thin layer of whipped cream on top of cheesecake. Save remaining whipped topping for garnish. Fit SaladShooter® with Slicing Cone. Position dark chocolate candy bar sections in food chamber so short sides are cut. Slice on top of cheesecake. Position chocolate mints in food chamber so short sides are cut. Slice over dark chocolate. Garnish with whipped topping.

* Andes is a registered trademark of Tootsie Roll Industries, LLC.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Vanilla Mint Cheesecake with Dark Chocolate
Presto Tip:

To eliminate a messy oven if the springform pan leaks, use 2 pieces of aluminum foil intersected to fully wrap bottom of springform pan. Crunch up the sides.

For an easier bottom pan removal, cut a pastry circle from parchment paper and place in bottom of springform pan before patting in the crust.