Hi --
My son just made this cheesecake to take to work yesterday--He works at Boca By Design at the Boca Resort and Hotel--and they have a cookout every Wednesday for lunch--Yesterday they had all the "big wigs" there and his cheesecake was a wonderful success!! I thought I would share this recipe with you--It came from my last issue of "Taste of Home" magazine:
Peppermint Chip Cheesecake
1 pkg. (10-oz.) chocolate-covered mint cookies, crushed ( like Keebler's Grasshopper Fudge Mint Cookies)
3 TBSP butter, melted
3 pkg. (8-oz. each) cream cheese, softened
3/4 cup sugar
5 tsp. cornstarch
3 eggs
1 egg yolk
1/2 cup heavy whipping cream
2 tsp. peppermint extract
1-1/4 tsp. vanilla extract
3-4 tsp. green food coloring, optional
1 cup minature semisweet chocolate chips
In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1-inch up the sides of a greased 9-in. springform pan.
In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until combined. Stir in the cream, extracts and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
Bake at 325 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. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers.
