Peppermint Chip Cheesecake

• 1 package (10 ounces) chocolate-covered mint cookies, crushed
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 3 large eggs, lightly beaten
• 1 large egg yolk, lightly beaten
• 1/2 cup heavy whipping cream
• 2 teaspoons peppermint extract
• 1-1/4 teaspoons vanilla extract
• 3 to 4 drops green food coloring, optional
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chocolate-covered mint cookies, crushed, optional

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a
3. .
4. Bake at 325u0b0 until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/peppermint-chip-cheesecake/ (may not work)