Mint Chocolate Chip Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter (melted)

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For the Cheesecake Filling:

• 24 oz cream cheese (softened)

• 1 cup granulated sugar

• 1 cup sour cream

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp peppermint extract

• 5-6 drops green food coloring

• 1 cup mini chocolate chips

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For the Topping (Optional):

• Whipped cream

• Green food coloring

• Chocolate shavings or additional mini chocolate chips

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Instructions:

1. Preheat the Oven:

   • Preheat your oven to 325°F (160°C).

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3. Make the Crust:

   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it down evenly.

   • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

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4. Prepare the Filling:

   • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

   • Add the sour cream, vanilla extract, peppermint extract, and green food coloring. Mix until fully combined.

   • Add the eggs, one at a time, mixing just until incorporated. Be careful not to overmix.

   • Gently fold in the mini chocolate chips.

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5. Bake the Cheesecake:

   • Pour the filling over the cooled crust and smooth the top with a spatula.

   • Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.

   • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

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6. Chill the Cheesecake:

   • Remove the cheesecake from the oven and let it cool completely at room temperature.

   • Once cooled, cover and refrigerate for at least 4 hours (or overnight) to set.

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7. Add the Topping (Optional):

   • Before serving, whip some cream with a few drops of green food coloring and pipe it around the edges of the cheesecake.

   • Sprinkle with chocolate shavings or additional mini chocolate chips for decoration.

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8. Serve:

   • Carefully remove the sides of the springform pan, slice, and enjoy!

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Tips:

• For a smoother texture, make sure the cream cheese is fully softened before mixing.

• If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easy removal.

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  Store leftovers in the refrigerator for up to 5 days.