Preparation / Directions:
1. Preheat oven to 300øF. 2. Place brownies in a medium bowl. Sprinkle milk over brownies; toss with a fork until slightly moist. Coat bottom of a 9-inch springform pan with nonstick cooking spray. Press brownie mixture into bottom of pan using floured hands, if necessary. Set aside. 3. Place cottage cheese in a food processor; process until smooth. Add cream cheese; process 15 seconds or just until smooth, scraping down sides of processor bowl once. Add sugar, cr=E8me de menthe, and vanilla; process just until blended. Add eggs and egg whites; process 5 seconds or just until blended. 4. Pour cheesecake mixture into prepared pan. Bake at 300ø for 1 hour or until almost set (center will be very soft but will firm up when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; let cool completely on a wire rack. Cover and chill 8 hours. 5. Spoon 1 tablespoon hot fudge topping over each slice of cheesecake; sprinkle evenly with shaved mint thins.
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