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| 3 Tasse | Cream-filled chocolate sandwich cookie crumbs ( 40 cookies) |
| 1/2 Tasse | butter or margarine, melted |
| 4 | 8 oz. packages cream cheese, softened |
| 1 Tasse | sugar |
| 4 gross | eggs |
| 1 1/2 Teelöffel | Peppermint Extract |
| 6 Tropfen | Green liquid food coloring |
| 1/2 Tasse | Semisweet chocolate, morsels |
| 1 Teelöffel | shortening |
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Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13x9 inch pan.
Bake at 350°F for 10 minutes. Cool on wire rack.
Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust.
Bake at 300°F for 35 minutes or until set. Cool on a wire rack.
Cover and chill 8 hours.
Place chocolate morsels and shortening in a small heavy-duty zip-top plastic bag; seal. Submerge bag in hot water until chocolate melts; gently knead until mixture is smooth. Snip a tiny hole in 1 corner of plastic bag; drizzle chocolate over cheesecake in a crisscross pattern, if desired. Cut into squares. Yield: 24 servings. Prep: 30 mins. Bake: 35 mins. Chill: 8 hours. Typed in MMformat by cjhartlin@email. Msn. Com
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