A unique cheesecake, studded with mint chocolate chips, with a chocolate wafer crumb crust and topped with a fluffy, golden meringue.

Chocolate Mint Meringue Cheesecake

1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips
1 teaspoon vanilla extract
3 large egg whites
1 (7-ounce) jar marshmallow creme

1. Combine chocolate wafer crumbs, 2 tablesoons sugar, and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes.
2. In a bowl, combine softened cream cheese and 2/3 cup sugar, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate chips and vanilla; pour over the crust.
3. Bake at 350°F (175°C) for 50 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
4. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over the top of the cheesecake to the edges. Bake at 450°F (230°C) for 3 to 4 minutes or until lightly browned.

Makes 12 servings.