Maybe I don't know how to use a springform pan, but my torte wouldn't stay together unless I left the outsides on. Did I not pack the cookies in hard enough?? It made a huge mess so I just kept the sides on. If you like cream cheese, you will like this. I am not a huge fan of the cream cheese flavor so it was not my favorite. 
- 20 chocolate cream-filled sandwich cookies, finely chopped
- 4 Tbsp butter or margarine, melted
- 2/3 cup mint chocolate morsels, melted and slightly cooled
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 container (8 oz) frozen whipped topping, thawed, divided
Combine chopped cookies with melted butter in a 1 quart bowl. Press crumb mixture onto bottom of a springform pan. Refrigerate while preparing filling.
In a 2 quart bowl, whisk cream cheese and powdered sugar. Gradually whisk in milk and melted chocolate; mix until smooth. Reserve 1/2 cup whipped topping; set aside. Gently fold remaining whipped topping into cream cheese mixture until well blended and smooth; spread evenly over crust. Refrigerate 30 minutes.
Remove collar from springform pan. Use a cake decorator to dollop remaining whipped topping on torte. Grate additional chocolate morsels over torte, if desired. Cur into wedges and serve.
NOTES: I increased the amount of cookies by five and the amount of melted butter by one. With the amount they originally stated, there wasn't enough cookie to cover the bottom of the pan for a crust.
Serves 12
Prep Time: 25 minutes
Total Time: 55 minutes
Recipe from Season's Best Recipe Collection Pampered Chef cookbook
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