Merry Minty Christmas Cheesecake

Directions

1. Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
2. In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In another microwave-safe bowl, melt chocolate chips; set aside.
3. In a mixing bowl, beat cream cheese, sugar, flour and whipping cream until smooth. Add eggs; beat on low just until combined. Divide batter into 3 bowls (about 2 cups batter per bowl).
4. To the first bowl, stir in melted vanilla chips, 1/2 tsp. mint extract and red food coloring; pour over crust. Place pan on a double thickness of foil; securely wrap foil around pan. Place springform pan in a large baking pan. Fill larger pan with water to a depth of 1 inch. Bake 20 minutes.
5. Meanwhile, stir melted chocolate chips into second bowl of batter. Carefully spoon chocolate batter over red layer. Bake 20 minutes longer.
6. Meanwhile, melt remaining 1/2 cup vanilla chips; cool slightly. Stir into third bowl of batter. Stir in green food coloring and remaining 1/2 teaspoon mint extract. Carefully spoon green batter over chocolate layer. Bake until center is almost set, 30-40 minutes longer.
7. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight; remove sides of pan.
8. In a small microwave-safe bowl, melt chocolate chips and whipping cream. Let stand until slightly thickened. Spread over top of cheesecake. Refrigerate until ready to serve. If desired, garnish with whipped cream and crushed mint candies.