Mint Chocolate Chip Cheesecake with Balsamic Glaze

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Ginger Snap Crust

• 1 ½ cups Ginger Snap Cookies, crushed
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Mint Chocolate Chip Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 Tbsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 tsp. peppermint extract
• 2 drops green food coloring

Balsamic Glaze Topping

• 1/2 cup Balsamic Vinegar
• 1/4 cup honey
• 1/2 tsp. cornstarch
• 1 Tbsp. cold water

Instructions

1. Preheat oven to 350°F.
2. Mix together the ginger snap cookie crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, or until crust is fragrant and set. Remove from oven and set aside to cool.
3. In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, eggs, and vanilla extract while continuing to beat until smooth. Stir in the mini chocolate chips, peppermint extract, and green food coloring.
4. Pour the filling into the cooled crust and smooth it out.
5. Bake the cheesecake for 35-40 minutes or until the center is almost set but still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from the oven and finish cooling on the countertop to room temperature.
6. For the balsamic glaze, in a small saucepan combine balsamic vinegar, honey, and cornstarch. Cook on medium heat until mixture comes to a simmer.
7. In a small bowl, whisk together cold water and cornstarch. Pour the mixture into the simmering balsamic mixture and whisk continuously for 2 minutes. Remove from heat and set aside.
8. To decorate, drizzle the balsamic glaze over the top of the cooled cheesecake, cut into slices and serve.