1 cup chocolate wafer crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar
24 ounces softened cream cheese
2/3 cup granulated sugar
1 cup mint chocolate chips, melted
1 teaspoon vanilla
3 egg whites
7 ounce jar marshmallow creme
Combine crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
Bake at 350F for 10 minutes.
Beat together cream cheese and sugar until light and creamy.
Add eggs, one at a time, mixing well after each addition.
Blend in cooled melted mint chocolate and vanilla.
Pour over crust.
Bake 50 minutes.
Loosen cake from rim of pan and let cool before removing rim of pan.
Set oven temperature to 450F.
Beat egg whites until soft peaks form.
Gradually add marshmallow creme, beating until stiff peaks form.
Carefully spread over top of cheesecake to seal.
Bake 3 to 4 minutes or until lightly browned.