Ingredients
1 package (10 ounces) chocolate-covered mint cookies, crushed3 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar5 teaspoons cornstarch3 large eggs, room temperature, lightly beaten1 large egg yolk, room temperature, lightly beaten1/2 cup heavy whipping cream2 teaspoons peppermint extract1-1/4 teaspoons vanilla extract3 to 4 drops green food coloring, optional1 cup miniature semisweet chocolate chips1/2 cup chocolate-covered mint cookies, crushed, optional
Preparation
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.
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.
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.
