Mint Chocolate Chip Cheesecake

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
3 eggs
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

  1. 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.

  1. 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.

  1. 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.


heck ya I’m gonna try this one. Look for my posting of my own pizza receipt and lazzana.