Impossibly Easy Grasshopper Cheesecake

No last-minute fuss with this minty cheesecake dessert. Make it ahead so it's chilled and ready to serve.

Cheesecake:
3/4 cup Original Bisquick® mix
3/4 cup sugar
1/4 cup green creme de menthe
3 eggs
2 (8 ounce) packages cream cheese, softened
1/4 cup miniature semisweet chocolate chips

Chocolate Ganache:
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Heat oven to 350 degrees F. Spray 9-inch glass pie plate with cooking spray.

In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.

Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).

In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Nutrition Information: 1 Serving: Calories 430 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 125mg; Sodium 270mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 28g); Protein 7g

Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 6%; Iron 10%

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 5 Fat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Variation
For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13 x 9-inch glass baking dish. Bake 30 to 37 minutes.

Substitution
You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder.

Recipe and photograph provided courtesy of Betty Crocker© 2008 ®/TM General Mills All Rights Reserved.

This recipe from Recipe Goldmine for Impossibly Easy Grasshopper Cheesecake makes 10 to 12 servings.