No Bake Chocolate Mint Cheesecake

Yield: 8 to 10 servings

Ingredients

• 1/4 cup butter, melted
• 1 cup chocolate wafer crumbs (10 wafers)
• 20 miniature or 5 large York Peppermint Patties
• 2 tablespoons butter
• 16 ounces cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon unflavored gelatine
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 1 cup whipping cream
• 1 cup sour cream
• 8 miniature or 2 large York Peppermint Patties, grated*

* Grate while frozen.

Instructions

1. Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9 inch springform pan. Chill.
2. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter. Drizzle over crumb crust. Chill.
3. Beat cream cheese until light and fluffy.
4. Gradually add sweetened condensed milk while beating until smooth.
5. Soften gelatine in lemon juice and warm to dissolve. Add to cheese mixture with vanilla extract.
6. Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan. Chill.
7. Cover with whipped sour cream. Garnish with grated York Peppermint Patties.
8. Chill for several hours before serving.