Mint Cheesecake Bites

1. 1

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

2. 2

   Bake at 350u00b0 for 10 minutes. Cool on a wire rack.

3. 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.

4. 4

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

5. 5

   Bake at 300u00b0 for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.