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1
Spray a 9 inch springform pan with bakers spray.
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2
Preheat oven to 325
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3
Crush cookies in food processor or blender until they are fine crumbs.
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4
Use whole cookies , filling and all
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5
Combine cookie crumbs with melted butter and mix until well moistened
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6
Press crumb mixture into prepared springform pan covering bottom and coming up side's.
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7
Freeze while preparing cheesecake filling
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8
MAKE CHEESECAKE
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9
Beat cream cheese until smooth, add the sugar and beat again until smooth.
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10
Add vanilla, lemon juice, sour cream and salt and beat in.
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11
Add eggs, one at a time, beating after each egg
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12
Divide batter into 2 seperate bowls.
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13
Into one bowl mix in red food coloring.
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14
In the other add the peppermint extract and green food coloring, mix to combine
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15
Remove crust from freezer and wrap a double thickness of foil around pan
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16
Start assembling cheesecake layers.
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17
Pour about.
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18
1/2 cup red cheesecake batter directly into center of crust, let it spread on its own don't disturb it.
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19
It will Not reach the corners yet
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20
Now using the green cheesecake batter pour about 1/2 batter directly over center of red batter.
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21
Let it push the batter put by itself, don't touch it, let it spread itself
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22
Add 1/2 cup green batter again directly on top of red batter, letting it spread.
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23
Continue alternating the batter colors in the same way until it is used up.
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24
It will be about 7 to 8 layers.
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25
Never smooth the batter or try to help it spread, let it do it on its own
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26
Place cheesecake in a baking dish and add boiling water to come halfway up cheesecake pan
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27
Bake for 1 hour and 45 to 50 minutes until set but still jiggly 2 inches from the edge.
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28
Cool on rack until its room temperature.
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29
Then remove foil and wrap, in pan in fresh foil and cover with plastic wrap and refrigerate overnight
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30
Remove foil and run a small knife around edges of cold cheesecake.
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31
Release sides of springform pan
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32
GLAZE CHEESECAKE
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33
Heat cream just until hot, pour over chocolate chips in a bowl.
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34
Let sit 1 minute then add vanilla and stir until smooth.
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35
Allow to cool 15 minutes at room temperature before pouring over top of cheesecake and spread quickly until smooth
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36
Add garnish while chocolate is wet.
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37
Chill to set
