Peppermint Chip Cheesecake

• 1 (10 ounce) package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 5 tablespoons cornstarch
• 3 eggs
• 1 egg yolk
• 1/2 cup heavy whipping cream
• 2 teaspoons peppermint extract
• 1 1/4 teaspoons vanilla extract
• 3 -4 drops green food coloring (optional)
• 1 cup miniature semisweet chocolate chips

1. Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
2. Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
3. Pour into crust (the mixture will come up above the edge of the cookie crust and that's OK) and place the pan on a baking sheet.
4. Bake at 325u0b0 for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
5. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
6. Remove sides of pan to serve and refrigerate any leftovers.

mint cookies, butter, cream cheese, sugar, cornstarch, eggs, egg yolk, heavy whipping cream, peppermint, vanilla, chocolate chips

Taken from www.food.com/recipe/peppermint-chip-cheesecake-102330 (may not work)