Luck O’ The Irish Cheesecake

• 20 Oreo cookies, crushed
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon peppermint extract
• 6 drops green food coloring
• 3 eggs, room temperature, lightly beaten
• 1 cup miniature chocolate chips, divided

1. Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 cup chocolate chips.
2. Pour onto crust. Place pan on a
3. . Bake at 300u0b0 until center is almost set, about 1 hour. Cool on a wire rack for 10 minutes; run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
4. Trace a small shamrock pattern onto a piece of paper; cut out and set aside. In a microwave, melt remaining chocolate chips. Fill pastry bag with melted chocolate; cut a small hole in a corner. Place shamrock pattern on a
5. ; place a large piece of waxed paper over pattern. Pipe a chocolate shamrock onto waxed paper, following the pattern. Move waxed paper and repeat to make more shamrocks.
6. Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.

cookies, butter, cream cheese, condensed milk, peppermint, eggs, chocolate chips

Taken from www.tasteofhome.com/recipes/luck-o-the-irish-cheesecake/ (may not work)