In small bowl combine cookie crumbs and butter, press into bottom and 1 inch up sides of greased 9 inch springform pan. In large bowl beat cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low just until combined. Stir in cream, extracts and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on baking sheet. Bake at 325 degrees for 50-60 min or until center is almost set. Cool on wire rack 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.
Originally Submitted
2/5/2013
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You can add this Peppermint Chip Cheesecake recipe to your own private DesktopCookbook.