Ted's Grasshopper Cheesecake

Chocolate Mint Crust

1 package Girl Scout Thin Mint Cookies, crushed
1/4 cup butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9 inch springform pan.

Filling

24 oz (3 packages) cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
2 teaspoons vanilla extract
2/3 cup creme de menthe

In mixing bowl, combine cream cheese, sugar, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Stir in creme de menthe. Pour mixture over the crust.

Bake at 350 F for 10 minutes. Lower temperature to 200 F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven. Run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Chocolate Glaze

1/2 cup chocalate chips
1 tablespoon butter

In a small saucepan melt chocalte chips and butter over low heat. Stir constantly. Spread warm chocalte over cheesecake. Chill till serving time.