Minty Thin Cheesecake

Directions

Preheat oven to 350 degrees F. While oven is heating stir together the 2 ½ cups of the cookie crumbs, butter and salt. Spray a 9” springform pan with nonstick cooking spray. Spread the cookie mixture in the pan and press with your hands or a dry measuring cup evenly over the bottom of the pan. Bake the crust for about 10 minutes and remove from the oven and cool completely. Reduce the oven temperature to 250 degrees.

In a food processor (or mixer) process the cream cheese and sugar until smooth. With the processor running add the eggs one at a time, just until incorporated. Scrape the sides of the bowl and add the heavy cream, sour cream, Crème de Menthe and peppermint extract. Process to combine. By hand stir in 1 cup of the mini chocolate chips tossed with the flour.

Pour the cheesecake mixture onto the cooled crust. Place pan on a rimmed baking sheet.

Bake cheesecake for 1 hour 20 minutes to 1 hour 30 minutes until edges are set and the center jiggles slightly. Cool cheesecake on a wire rack until room temperature. Refrigerate uncovered until ready to serve.

When ready to serve combine the remaking ½ cup cookie crumbs and ¼ cup mini chocolate chips and set aside. Run a knife around the perimeter of the pan and loosen the collar of the springform pan. Garnish with the cookie crumb chocolate chip mixture.

Best served at room temperature.