Apple Mint Delight Cheesecake

Ingredients

Apple Pie Crust: 1 1/4 cups of graham cracker crumbs,1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, 1/4 cup of unsalted butter, melted
Mint Chocolate Chip Filling: 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened, 1 cup of granulated sugar, 3 large eggs, 1/2 tsp of peppermint extract, 1/2 cup of mini chocolate chips (kosher certified)
Orange & Vanilla Topping: 1/2 cup of fresh orange juice,1 tbsp of cornstarch,1 tbsp of freshly grated orange zest, 1/4 cup of water, 1/2 cup of granulated sugar, 2 tsp of pure vanilla extract

Make the Apple Pie Crust: Preheat your oven to 375°F. In a large mixing bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter until well combined. Press the mixture onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Mint Chocolate Chip Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the peppermint extract and chocolate chips. Pour the mixture over the cooled crust.
Bake the Cheesecake: Turn down the oven temperature to 350°F and bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool for at least an hour before adding the topping.
Make the Orange & Vanilla Topping: In a saucepan, whisk together the orange juice, cornstarch, orange zest, water, and sugar until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Remove from heat and stir in the vanilla extract. Let the topping cool to room temperature, then spread it over the cooled cheesecake. Refrigerate the cheesecake for at least 2 hours or overnight before serving.
Serve and Enjoy: Once the cheesecake has chilled completely, release it from the springform pan and slice it into 12-16 pieces. Serve and enjoy your delicious Apple Mint Delight Cheesecake!