Instructions: Preheat oven to 375F. In a medium bowl, combine wafers and butter; mix well. Press mixture into the bottom and partially up sides of a 9 inch springform pan.

Beat cream cheese with sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in creme de menthe and vanilla.

Pour filling into prepared crust. Bake 55 to 60 minutes, or until knife inserted into center comes out clean. Cool on wire rack at room temperature. Chill at least 4 to 5 hours, preferrably overnight, before serving.

To serve, run knife around rim of cake to loosen sides from pan. Top individual slices with hot fudge and whipped cream and garnish with a sprig of fresh mint.

The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial

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