In a large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy.
Beat in the peppermint extract and food colouring.
Add in eggs one at a time beating well after each addition.
Fold in 3/4 cup mini chocolate chips.
Place the crust onto a baking sheet, then pour in the cream cheese mixture.
Bake at 325°F for about 35 minutes or until ALMOST set.
Cool on rack for about 1 hour.
Meanwhile in a small heavy saucepan combine 1/2 cup chocolate chips and whipping cream; cook and stir over low heat until smooth.
Spread over cheesecake, then chill for a minimum of 3 hours.
Store any remaining cake (don't worry there won't be any leftovers lol!) in the fridge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	530.55 Kcal (2221 kJ)
Calories from fat	332.77 Kcal
		% Daily Value*
Total Fat	36.97g	57%
Cholesterol	99.05mg	33%
Sodium	343.46mg	14%
Potassium	127.77mg	3%
Total Carbs	51.85g	17%
Sugars	36.85g	147%
Dietary Fiber	2.41g	10%
Protein	5.67g	11%
Iron	3.3mg	18%
Calcium	60.6mg	6%

Amount Per 100 g
Calories	393.38 Kcal (1647 kJ)
Calories from fat	246.74 Kcal
		% Daily Value*
Total Fat	27.42g	57%
Cholesterol	73.44mg	33%
Sodium	254.66mg	14%
Potassium	94.73mg	3%
Total Carbs	38.44g	17%
Sugars	27.32g	147%
Dietary Fiber	1.78g	10%
Protein	4.2g	11%
Iron	2.5mg	18%
Calcium	44.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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