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rtebalt20 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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