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Chocolate Mint Cheesecake Bars

Submitted by: Lauren Collister

A chocolate crumb crust with minty cheesecake and a topping of chocolate -- a great holiday treat!

Prep Time: 45 minutes
Serving Size: 1 dozen bars

Ingredients

2 cups crushed creme-filled chocolate sandwich cookies
1/2 cup melted butter
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
2 eggs
2 tablespoons ADAGIO Spearmint Tea
1/2 cup chocolate chips
2 teaspoons shortening
14 creme de menthe thin candies, chopped

Directions
Brew tea in favorite method, steep for eight minutes. Strain tea leaves. Set aside to cool.

Preheat oven to 325°F. In a medium-sized bowl, combine cookie crumbs and butter. Mix well and press crumb mixture into the bottom of a 9-inch baking pan. Bake for five minutes, cool completely.

In another medium bowl, beat softened cream cheese until fluffy. Beat in condensed milk, eggs, and two tablespoons of tea. Beat until smooth, then pour over cookie crumb crust and bake 30 minutes. Cool completely, and chill in the freezer for 20 minutes.

Before serving, melt chocolate chips and shortening in a double boiler. Drizzle over the top of cheesecake, then sprinkle chopped mint candies over the top. Cut into bars, and enjoy. Store the leftovers covered in refrigerator.