Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Marshall Field has been making these Frango Mints in their kitchen since 1930, and they are shipped
all over the world. Their kitchen produces 800,000 pounds of Frango Mints every year. This
cheesecake is served in their famous Walnut Room.
Chocolate Cookie Crust
Separate 30 Oreo cookies and scrape off all the filling. You will have 60 halves. Pulverize these, along
with 4 tablespoons of butter, in a blender. Pack firmly into a 10-inch springform pan.
Filling
Melt 1 cup chopped Frango Mints (original flavor) in a double boiler. With an electric mixer on
medium speed, beat in 24 ounces of softened cream cheese and 1 cup sugar. Add 2 eggs at low speed,
then beat in the melted Frango Mints. Add 1/3 cup whipping cream and 1 teaspoon vanilla extract.
Blend well. Spread evenly over the crust. Bake at 350 degrees F for 35 minutes. The center will be
slightly shaky when you remove it from the oven. Place it on a wire rack, and the center will firm as it
cools. At this point you may either freeze it or wait until it cools completely, then glaze it.
Glaze
Mix 1/4 teaspoon plain gelatin with 1 tablespoon ice cold water. Melt 4 chopped Frango Mints and let
them cool slightly. Stir into the gelatin mixture. Add 1/2 cup sour cream and a speck of salt. Spread
over the cold Frango Mint Cheesecake.
Frango Mint Cheesecake 156

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