Mint Chocolate Chip Cheesecake

This delicious cheesecake is from Taste of Home....I've made it a few times and we think it's wonderful. I did add the ganache topping.....because a little extra chocolate never hurt anything. And I have even gone to the lengths of decorating the top with Andes Mints....but this time I left them off. If you like chocolate and mint, this is definitely a cheesecake you'll have to try.

Recipe:

1 package (10 ounces) chocolate-covered mint cookies, crushed (I used the Great Value brand from Wal-Mart...but Grasshopper cookies work well too. Puree them up in the blender for the least mess.)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 eggs, lightly beaten
1 egg yolk, lightly beaten
1/2 cup heavy whipping cream or milk (I used milk)
2 teaspoons peppermint extract
1-1/4 teaspoons vanilla extract
3 to 4 drops green food coloring, optional
1 cup miniature semisweet chocolate chips

Topping: (to be made the next day)
1 cup chocolate chips
3 T. milk
1 t. vanilla

Preheat oven to 325°.
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. This will appear very wet and mushy - don't worry about it. Stick it in the oven for 5-6 minutes and then let it cool a bit.
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 food coloring if desired. Fold in chocolate chips (Note: I tossed the chocolate chips with a bit of flour to keep them from sinking to the bottom....didn't work. They all sunk anyways. Maybe I stirred too much.) Pour into crust. Place pan on a baking sheet - DON'T forget to do this...or you WILL end up with a bunch of goo in the bottom of your oven. NOT fun.
Bake 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 longer. Refrigerate overnight.

Make Topping:
Heat chocolate chips and milk in a microwave safe bowl and stir until smooth. Add vanilla. Pour on chilled cheesecake and refrigerate to set.

This delicious cheesecake is from Taste of Home....I've made it a few times and we think it's wonderful. I did add the ganache topping.....because a little extra chocolate never hurt anything. And I have even gone to the lengths of decorating the top with Andes Mints....but this time I left them off. If you like chocolate and mint, this is definitely a cheesecake you'll have to try.

Recipe:

1 package (10 ounces) chocolate-covered mint cookies, crushed (I used the Great Value brand from Wal-Mart...but Grasshopper cookies work well too. Puree them up in the blender for the least mess.)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 eggs, lightly beaten
1 egg yolk, lightly beaten
1/2 cup heavy whipping cream or milk (I used milk)
2 teaspoons peppermint extract
1-1/4 teaspoons vanilla extract
3 to 4 drops green food coloring, optional
1 cup miniature semisweet chocolate chips

Topping: (to be made the next day)
1 cup chocolate chips
3 T. milk
1 t. vanilla

Preheat oven to 325°.
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. This will appear very wet and mushy - don't worry about it. Stick it in the oven for 5-6 minutes and then let it cool a bit.
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 food coloring if desired. Fold in chocolate chips (Note: I tossed the chocolate chips with a bit of flour to keep them from sinking to the bottom....didn't work. They all sunk anyways. Maybe I stirred too much.) Pour into crust. Place pan on a baking sheet - DON'T forget to do this...or you WILL end up with a bunch of goo in the bottom of your oven. NOT fun.
Bake 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 longer. Refrigerate overnight.

Make Topping:
Heat chocolate chips and milk in a microwave safe bowl and stir until smooth. Add vanilla. Pour on chilled cheesecake and refrigerate to set.