Ingredients:
1 (10 ounce) packages thin mint cookies, crushed ( I used Keebler Grasshopper Fudge Mint Cookies)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
5 tablespoons cornstarch
3 eggs
1 egg yolks
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1 1/4 teaspoons vanilla extract
3 -4 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
Directions:
Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
Pour into crust (the mixture will come up above the edge of the cookie crust and that’s OK) and place the pan on a baking sheet.
Bake at 325F for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
Remove sides of pan to serve and refrigerate any leftovers.
Servings: 12
Time preparation: 30 min.
Time total: 90 min.