Mint Chocolate Chip Cheesecake with Hot Fudge Topping

Graham Cracker Base

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

Mint Chocolate Chip Filling

• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/2 teaspoon peppermint extract
• 1 cup mini chocolate chips
• Green food coloring (optional)

Hot Fudge Topping

• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter.
3. Press crumb mixture into the bottom and up the sides of the prepared pan.
4. Bake the crust for 10 minutes.
5. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
6. Add eggs, one at a time, and peppermint extract, beating until combined.
7. Stir in mini chocolate chips and food coloring, if desired.
8. Pour filling into the prepared crust and smooth the top with a spatula.
9. Bake for 45 to 50 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
10. Remove from the oven and let cool to room temperature.
11. For the hot fudge topping, in a medium saucepan over medium heat, whisk together cream, sugar, and cocoa powder.
12. Add butter and stir until melted and well combined.
13. Remove from heat and stir in vanilla extract.
14. Serve cheesecake with hot fudge topping drizzled over each slice.