Grasshopper Cheesecake

Ingredients

• 35 chocolate wafers, finely crushed (about 1-2/3 cups)
• 1/4 cup butter, melted
• 1 tablespoon plus 3/4 cup sugar, divided
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup green creme de menthe
• 2 cups heavy whipping cream, whipped

Directions

1. In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.
3. In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture. 

Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.

To make ahead: Cheesecake can be made a few days in advance. Cover and refrigerate.

Nutrition Facts

1 slice: 394 calories, 27g fat (16g saturated fat), 75mg cholesterol, 204mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 4g protein.