1. Preheat oven to 300F; have ready an ungreased 9-inch springform pan. 2. In a mixing bowl, combine the two crust ingredients; mix well. 3. Press in the bottom and up the sides of the pan; set aside. 4. In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth. 5. Add eggs, one at a time, beating well after each addition. 6. Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan. 7. Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken. 8. Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set. 9. Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled. 10. Cover, then refrigerate for at least three hours before serving. 11. Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan. 12. If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe). ---------------------------------------------------------------------------
Nutrition
Ingredients
