Triple Layer Mint Chocolate Chip Cheesecake

This Week's Recipe is ...

Triple Layer Mint Chocolate Chip Cheesecake
Kate Isom Brodniak

3 packages of 8 oz. Philadephia Cream Cheese, at room temperature
¾ c. Domino sugar
3 eggs
½ c. sour cream
3 tbsp. flour
1 tsp. peppermint oil
¼ tsp. salt
1 1/2 c. Andes mint chips
1 c. chocolate chips
1 c. vanilla chips

Cream the cream cheese and sugar until smooth in a large mixer. Add the eggs, sour cream, flour, vanilla, and salt to the cheese mixture. Beat until blended well. Separate batter into three bowls (about 1 1/3 cups each of batter) and set aside. Melt 1 c. each of chocolate in a separate bowl and add each melted chocolate bowl to one bowl of the cream cheese mixture and stir until well mixed (you should now have 1 bowl of vanilla batter, one mint chocolate, and one chocolate). Pour first the mint chocolate batter hours onto chocolate crust (recipe below) and let cook for 1 hour at 200 degrees F. Meanwhile, keep the remaining two bowls in the refrigerator. Remove the cooking cheesecake from the oven and add the chocolate layer and cook for 1 hour. Finally, remove the cheesecake from the oven and add the vanilla layer and cook for the remaining 2 hours. Let cool completely, then remove from pan and cool for at least 3 hours in the fridge before serving. Drizzle with ½ c. melted Andes mints for garnish. Slice and Serve. Serves 12

Crust
24 mint double stuff oreos, crushed finely
¼ c. butter, melted
Combine all above ingredients in a medium sized bowl and pour into a 9 inch Spring form pan press into the bottom of the pan.