Thin Mint cheesecake
* 5 pounds cream cheese
* 1 ½ pounds sugar
* Zest of 1 lemon
* 1 pound of egg plus 5 eggs
* 3 cups ground Thin Mint Girl Scout cookies
* 10 ounces cream
* Graham cracker crust
Preheat oven to 325 degrees.
Combine cream cheese and sugar. Combine zest of lemon and eggs. Mix into cream cheese and sugar mixture.
Gently fold ground Thin Mints and cream into mixture. Stir until mixed well.
Line a Springform pan with aluminum foil and fill the bottom with graham cracker crust. Put cake batter into the pan on top of the crust.
Place the Springform pan in another pan with water to create a water bath for the cake. The water bath keeps the cheesecake from overcooking and keeps its texture creamy.
Place both pans in oven and bake about 90 minutes.
Source: 2 Dog Cafe owner Tim Roberts
Trefoils cookie cheesecake cup
* 1 box of Trefoils Girl Scout Cookies
* Instant cheesecake pudding mix
* 12 ounces cream cheese (softened)
* Chocolate syrup
Crush half box of Trefoils. Mix softened cream cheese and cheesecake pudding until smooth.
Layer crushed cookies and cheesecake pudding in a cup and repeat layering of ingredients.
Garnish with strawberries (or your favorite berries) and 2 full Trefoil cookies.
Drizzle with chocolate syrup.