Yield
Makes 24 servings

How to Make It

Step 1

Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13- x 9-inch pan.

Step 2

Bake at 350° for 10 minutes. Cool on a wire rack.

Step 3

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.

Step 4

Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust.

Step 5

Bake at 300° for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours.

Step 6

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.

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