Luck o' the Irish Cheesecake

Luck o' the Irish Cheesecake

20 cream-filled chocolate sandwich cookies, crushed 3 tablespoons butter or margarine, 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 1 cup miniature chocolate chips, divided

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  1. #1
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    Default Luck o' the Irish Cheesecake

    20 cream-filled chocolate sandwich cookies, crushed
    3 tablespoons butter or margarine, 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

    1 cup miniature chocolate chips, divided
    Directions:
    Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a mixing bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs, beating on low speed just until combined. Stir in 1/2 cup chocolate chips. Pour onto crust. Bake at 300 for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes; run a knife around pan to loosen. Cool 50 minutes longer. Refrigerate overnight. Trace the small shamrock pattern (below) onto a piece of paper; cut out and set aside. In a microwave, melt remaining chips. Fill plastic bag with melted chocolate; cut a small hole in the corner of the bag. Place pattern on a baking sheet; 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 several more shamrocks. Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake. Yield: 8-10 servings.

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