Mint Chocolate Chip Cheesecake

 

Ingredients:
125 g Biscuits – Nice or your favourite
30 g melted Butter
500 g Cream Cheese
1 cup Granulated Sugar
150 ml Thickened Cream
1/2 tablespoon of Peppermint Extract
Drops of Food Colouring to desired colour
Half a cup of Mini Chocolate Bits

Method:
Crush biscuits in zip-lock bag
Insert into a bowl and blend with melted butter
Grease a cake tin
Pack down the biscuit mix in cake tin and set to cool in refrigerator for 15 to 20 minutes
Mix on low speed, the cream cheese and sugar together until creamy
Add cream into mixture
Add peppermint extract, food colouring and chocolate bits
Mix together
Pour over cookie mix and allow to set in freezer for 1 to 2 hours
Allow to rest at room temperature (about 10 minutes) before cutting to serve.
Decorate top with more chocolate bits.

 

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