-Eileen Shaughnessy XSPC52B
1 c Chocolate wafer crumbs
3 tb Margarine, melted
2 tb Sugar
24 oz Cream cheese, softened
2/3 c Sugar
3 Large eggs
1 c Mint chocolate chips, melted
1 ts Vanilla
3 Large egg whites
7 oz Marshmallow creme (1 jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric 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
degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal. Bake at 450 degrees
F.; 3 to 4 minutes or until lightly browned.