Mint Chocolate Chip Cheesecake Pie With Chocolate Ganache

1. 1

   In a large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy.

2. 2

   Beat in the peppermint extract and food colouring.

3. 3

   Add in eggs one at a time beating well after each addition.

4. 4

   Fold in 3/4 cup mini chocolate chips.

5. 5

   Place the crust onto a baking sheet, then pour in the cream cheese mixture.

6. 6

   Bake at 325F for about 35 minutes or until ALMOST set.

7. 7

   Cool on rack for about 1 hour.

8. 8

   Meanwhile in a small heavy saucepan combine 1/2 cup chocolate chips and whipping cream; cook and stir over low heat until smooth.

9. 9

   Spread over cheesecake, then chill for a minimum of 3 hours.

10. 10

    Store any remaining cake (don't worry there won't be any leftovers lol!)

11. 11

    in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.