This is from one of those Pillsbury cookbooks they sell by the supermarket cashiers; I bought the booklet specifically because this recipe sounded so good. Haven't tried it yet, though!
Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
07Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
08Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
09Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
10Cover, then refrigerate for at least three hours before serving.
11Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
12If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).