Roxie’s Chocolate Mint Meringue Cheesecake

1 c. chocolate wafer crumbs
3 Tbsp. margarine, melted
2 Tbsp. sugar
24 oz. cream cheese, softened
2/3 c. sugar
3 large eggs
1 c. mint chocolate chips, melted
1 tsp. vanilla
3 large egg whites
1 (7 oz.) jar marshmallow creme

Combine crumbs, margarine and sugar; press onto bottom of a 9-inch springform pan. Bake at 350° for 10 minutes. Combine cream cheese and sugar, mixing at medium speed of mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350° for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450° for three- four minutes or until lightly browned.

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