Mint Chip Cheesecake
1 pkg. (10 oz.) chocolate covered mint cookies or graham crackers
3 tablespoons melted butter
3 pkgs. (8 oz each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1-1/4 teaspoons vanilla extract
4 drops red food coloring
1 cup chocolate chips
Combine cookie crumbs and butter. Press onto bottom and up 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 and add to cream cheese mixture. Beat on low speed just until combined. Stir in cream, extracts, and
chocolate chips. Remove 1 cup batter and add red food coloring to it. Put white batter into prepared pan, and drop red batter on top by spoonfuls. Swirl with a knife. Place on a baking sheet and bake 325ºF degrees for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edges and take off sides of pan. Cool.