Peppermint Chip Cheesecake
1 pkg. (10 oz.) chocolate covered mint cookies, crushed
3 tablespoons butter, melted
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
3 to 4 drops green food coloring, optional
1 cup mini 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 springform 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 combined. Stir in the cream, extracts and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
Bake at 325ºF for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour or longer. Cover and chill overnight. Remove sides of
pan. Refrigerate leftovers.
Note: This recipe was tested with Keebler Grasshopper Fudge Mint Cookies.