Frango Mint Cheesecake

Ingredients

• 8 ounce block cream cheese fat-free softened
• 8 ounce block softened
• 1 large egg white 
• 3 large eggs 
• 3 tablespoons flour all-purpose
• 2 sheets chocolate graham crackers 
• 1 cup curd cottage cheese 1% low-fat
• 5  frango mint candies divided chopped
• 0.1 teaspoon salt 
• 1.3 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• food processor
• frying pan
• oven
• knife
• wire rack
• roasting pan
• aluminum foil
• springform pan

Directions

1. Preheat oven to 35
2. Place chocolate graham crackers in a food processor; process 30 seconds or until finely ground.
3. Sprinkle crumbs over bottom of a 9-inch springform pan coated with cooking spray. Lightly coat crumbs with cooking spray. Wrap outside of pan with a double layer of foil.
4. Combine sugar, flour, and salt.
5. Place cottage cheese and cream cheeses in a food processor; process 1 minute or until smooth.
6. Add sugar mixture; process 1 minute or until smooth.
7. Add vanilla, eggs, and egg white; process 1 minute or until well blended.
8. Add half of chopped mints; pulse once to combine.
9. Pour batter into prepared pan.
10. Sprinkle remaining half of chopped mints evenly over batter.
11. Place springform pan in a jelly-roll pan or large roasting pan; add hot water to pan to a depth of 1 inch.
12. Bake at 350 for 50 minutes or until cheesecake center barely moves when pan is touched.
13. Remove the cheesecake from oven; cool in pan on a wire rack 5 minutes. Run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.