No Bake Chocolate Grasshopper Cheesecake

Make The Whipped Cream

1. Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the heavy whipping cream. whisk on high speed until medium peaks form, about 2-3 minutes. The cream will start to get frothy, and then will begin to thicken. Take out the whip cream and set in another bowl.

Make The Cookie Crust

1. In a medium size bowl combine the finely crushed chocolate wafers, melted butter, and 1 tablespoon sugar. Take half of the cookie mixture and spread it into a greased 9-inch springform pan. Refrigerate until chilled.

Make The Cheescake Filling

1. In a small saucepan, sprinkle gelatin over cold water; let stand for one minute. Heat over low heat and stir constantly until gelatin is completely dissolved. Set aside and cool.
2. In a mixing bowl beat cream cheese and 3/4 cup sugar until the mixture is fluffy. Slowly beat in the gelatin mixture. Stir in the green creme de menthe. Set aside 1/2 whipped cream for garnish. Fold the remaining whipped cream into the cheesecake filling.

Putting It All Together

1. Take half of the cheese cake filling and spread over the crust. Then take the rest of the cookie crust mixture reserving 2 tablespoons for garnish and place on top of cheese cake filling. Pour the remaining cheesecake filling on top of the cookie layer. Garnish with the reserved 2 tablespoons of cookie crust mixture. Chill until set. Remove sides of pan before slicing. Top with whip cream.