Lucky Mint Cheesecake

• 12 cup semi-sweet chocolate chips
• 1 (11 ounce) can sweetened condensed milk (divided)
• 1 teaspoon vanilla extract
• 1 keebler chocolate cookie pie crust (or graham cracker crust, the extra serving size)
• 11 ounces cream cheese, softened
• 12 teaspoon peppermint extract
• 3 drops green food coloring
• 1 egg
• chocolate syrup (for garnish, optional)

1. Preheat oven to 350F.
2. In double boiler, or small sauce pan, melt chocolate chips with 1/3 cup of the sweetened condensed milk.
3. Stir in vanilla, and spread the mixture on the bottom of the pie crust.
4. With mixer, beat cream cheese until fluffy; beat in the remaining sweetened condensed milk, peppermint extract and green food coloring.
5. (Start with 3-4 drops, and add more until you get desired green-ness!
6. ).
7. Add egg to cream cheese mixture and beat on low until just combined.
8. Place pie crust on baking sheet and place in oven.
9. Carefully pour mint mixture over chocolate layer in the pie crust.
10. Bake 25 minutes or until center is nearly set.
11. Cool at least five minutes.
12. Chill at least three hours.
13. Serve with chocolate syrup drizzled over top in a zig-zag pattern, or whichever way you like!

semisweet chocolate chips, condensed milk, vanilla, crust, cream cheese, peppermint, egg, chocolate syrup

Taken from www.food.com/recipe/lucky-mint-cheesecake-121061 (may not work)