Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 450°F.
2. Beat cream cheese, sugar, sour cream and vanilla in large bowl until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; blend just until smooth. Place peppermint pattie pieces and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or just until candy is melted and smooth when stirred. Add to cream cheese mixture, blending until smooth. Pour into prepared crust.
3. Bake 10 minutes. Reduce temperature to 250°F.; continue baking 40 to 45 minutes or until center appears set. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish with whipped cream, if desired. Cover; refrigerate leftovers. Makes 12 servings.
CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted. Stir in 1-1/2 cups finely crushed vanilla wafers (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan.
This was a great cheesecake! The mint flavor was not overpowering and complemented the other flavors quite well. The preparation was easy and simple enough to follow even for this first time cheesecake baker.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!