|1 • package (10 ounces) Thin Mints® Girl Scout Cookies, crushed|
|3 tbsp • Butter • melted|
|3 • packages (8 ounces each) cream cheese, softened|
|3/4 cup • Sugar|
|5 tsp • Cornstarch|
|3 • green food coloring, optional|
|3 • eggs • lightly beaten|
|1 • Egg yolk • lightly beaten|
|1/2 cup • heavy whipping cream|
|2 tsp • peppermint extract|
|2 tsp • Vanilla extract|
|1 cup • miniature semisweet chocolate chips|
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.
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 food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.