Thin Mint Chocolate Cheese Cake


2 Cups Mint Cookie (crushed finely)
3 Tablespoons melted butter
2 (8 ounce) packages cream cheese
1 Cup Sour Cream
1 Pint Heavy Whipping Cream
1 Cup white sugar
1 Cup Cookie Crumbs (chopped or larger chunks)
5 teaspoons Hershey's Cocoa
1 tablespoon light corn syrup


Mix Crushed cookie crumbs and butter in bowl. Press Crumbs into a 13 X 9 dish. Make sure to press it evenly. If any large crumbs, take a fork and press the large crumb. Set crust in the refrigerator until the filling is ready to be poured.

In a large bowl beat on medium cream cheese and sour cream until well blended, no lumps. Add heavy whipping cream and beat on medium until thickened. Add white sugar, cocoa and light corn syrup. Beat on high until stiff, peaks will form when beaters are lifted out of mixture. Hand stir in chopped cookie crumbs. Mix well, but don't over mix, just until all cookies are mix evenly into the mixture.

Bring crust out of the refrigerator and pour the cream cheese mixture into the crust. This is a deep dish cheese cake, so it will fill it up. Top with cookie crumbs or chocolate syrup drizzled over each piece. Chill several hours or overnight in the refrigerator.