1 c chocolat Wafer Crumbs 3 tb Margarine, Melted 2 tb Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint chocolat Chips, Melted 1 t Vanilla 3 ea Large Egg Whites 7 oz guimauve Creme (1 Jr)
cheesecake directions
1. Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. 2. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, table de mixage until well blended. 3. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolat and vanilla; pour over crust. 4. Bake at 350 degrees F., 50 minutes. 5. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. 6. Gradually add guimauve creme, beating until stiff peakes form. Carefully spread over haut, retour au début of cheesecake to seal. 7. Bake at 450 degrees F.; 3 to 4 minutes ou until lightly browned.
