Mint Chocolate Chip Cheesecake
1 package (10 oz) chocolate covered mint cookies, crushed
3 tblspn butter, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
5 tspns cornstarch
1 egg yolk
1/2 cup heavy whipping cream
2 tspns peppermint extract
1 1/4 tspns vanilla extract
3 to 4 drops of green food coloring
1 cup miniature semisweet chocolate chips
- In a bowl, , combine cookie crumbs and butter. Press onto the bottom and 1 inch up the
sides of a greased 9 inch spring form pan.
- In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly
beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until it
combines. Stir in the whipping cream, extracts, and food coloring. Fold in chocolate chips.
Pour into crust lined pan and place pan on a baking sheet.
- Bake at 325 degrees for 50-60 minutes or until the center is almost set. Cool for 10
minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen. Cool
one hour longer. Cover and chill overnight. Remove sides of pan and refrigerate leftovers.