Chocolate Mint Cheesecake Bars

A minty, silky, refreshing treat to cool you off on a hot summer day.



2 packages (9 ounces) chocolate graham crackers, crushed (about 2 cups)
1/2 cup margarine or butter, melted


2 (8 ounce) packages cream cheese, softened 
1/2 cup sour cream
4 eggs
2/3 cup sugar
1/4 teaspoon mint extract
1/2 teaspoon fresh mint, finely chopped


4 ounces semisweet baking chocolate, chopped
1/2 cup sour cream

1. Heat oven to 350°. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9-inch pan. Place crust in the freezer while preparing filling.

2. In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust-lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack. 

3. In 1-quart saucepan, melt chocolate over low heat, stirring constantly, or use a double boiler. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 2 hours or until firm. Cut into squares. Store in refrigerator. 

Note: Use mint-flavored chocolate wafer or sandwich cookies to boost the mint flavor. 

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