Makes grown-ups literally groan for more.  My fruity cheesecake might not be bizarre, but maybe my technique of making one is.. and I've never had minty cheesecake (or heard of one) until I made one.  Fruity cheesecake is great for any occasion and minty cheese cake is a great idea for the winter holidays/new year though you're welcome to make it whenever you want.

I improvised Philadelphia's Cream Cheese 3 step recipe.  Mix in 2 eggs, 3/4 cup of sugar, 8 oz soften cream cheese, coconut or almond extract for the non-minty cheesecake or mint extract for the minty cheesecake.  You can use a blender to help speed up the process or manualy mix with a spoon, possibly making it smoother, getting rid of the lumps.  Both ways, blend well until it's a pourable batter.

Pour cheesecake batter on chocolate or gram crust pre-made or make-it- yourself in a foil pie dish.  Bake 350 degrees for about 40 minutes or until solid.  Let cool, then refridgerate at least 3 hours.

For the minty cheesecake, you can top with chocolate chip or leave it as is, because it's quite tasty and rich/sweet already.  For the fruity cheesecake, layer the top thinly with fruit preserves (for fruity taste), and top with cherry pie filling if desired.  Cherry pie filling itself is not that sweet or flavorful, so the fruit preserves help, (they come in a  jar in the jam aisle).

Cut into small pieces, smaller than normal slices, because it is really rich in comparison of cheesecake which you might get at a restaurant, (I'm guessing they put less cream cheese and dilute it with other ingredients, maybe due to cream cheese costs).   Enjoy!

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