Minty Fresh Cheesecake with Orange Vanilla Topping

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Mint Chocolate Chip Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1/2 cup mini chocolate chips
• Green food coloring (optional)

Orange Vanilla Topping

• 1 cup orange juice
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a large mixing bowl, beat cream cheese until creamy. Add sugar and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla and peppermint extract. Mix in chocolate chips and green food coloring, if desired.
4. Pour the filling over the crust and bake for 45 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool down inside for at least 30 minutes.
5. In a saucepan, whisk together orange juice, sugar, and cornstarch until smooth. Bring to a boil, whisking constantly, and let it simmer for 1-2 minutes until thickened. Remove from heat and whisk in lemon juice and vanilla extract.
6. Pour the orange topping over the cheesecake once it has cooled to room temperature. Chill in the refrigerator for at least 4 hours, or overnight, before serving.