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Ingredients
- 1 package (10 ounces) chocolate-covered mint cookies, crushed
- 3 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 5 teaspoons cornstarch
- 3 large eggs, room temperature, lightly beaten
- 1 large egg yolk, room temperature, lightly beaten
- 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 miniature semisweet chocolate chips
- 1/2 cup chocolate-covered mint cookies, crushed, optional
Directions
- 1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
- 2. In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
- 3. Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 391 calories, 25g fat (15g saturated fat), 113mg cholesterol, 166mg sodium, 39g carbohydrate (30g sugars, 2g fiber), 5g protein.
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