| | Directions | | Position oven racks in center and lower third of oven. Place roasting pan on lower rack; fill half way with water. Preheat oven to 325°. Coat a 9x3 inch springform pan with cooking spray. In food processor, pulse cookies and 2 T. sugar until finely ground; stir in butter. Press into bottom of pan. Beat cream cheese and 1 2/3 C. sugar until fluffy, about 3 minutes. Beat in 1 C. cream and sour cream. Beat in eggs one at a time. Stir in flour and 1 tsp. vanilla. In separate bowl, combine 1 C. batter, crushed mints and food coloring. Transfer plain batter to springform pan. Drop mint batter by spoonfuls over batter in pan; gently swirl. Bake for 1 hour and 10 minutes or until center jiggles slightly when shaken. Turn off oven; let cake stand in oven with door closed for 1 hour. Run knife around edges of cake to loosen; cool completely. Refrigerate at least 4 hours. Before serving, remove side of pan. On medium-high speed, beat remaining 1 1/2 C. cream, 3 T. sugar and 1/4 tsp. vanilla until stiff. Spread over cake and garnish with a few crushed mints. To freeze: After removing side of pan, wrap cake in plastic wrap and foil; freeze up to 2 months. Thaw in wrapping overnight in refrigerator. Garnish as directed. |
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| Ingredients | | - |  | 24 chocolate wafer cookies |
| - | | 5 tablespoons plus 1 2/3 cup sugar |
| - | | 2 tablespoons butter, melted |
| - | | 4 packages cream cheese, room temp. (8 ounce pkgs) |
| - | | 2 1/2 cups heavy cream |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 6 eggs |
| - | | 1 1/4 teaspoons vanilla extract |
| - | | 15 starlight mints, crushed |
| - | | 2 drops red liquid food coloring |
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