Grasshopper Cheesecake

1. 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. 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. 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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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