Creamy Mint Chocolate Chip Cheesecake made with real mint flavor, chocolate chips, and a buttery cookie crust. This refreshing baked cheesecake is perfect for holidays, celebrations, and mint chocolate lovers.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Mix cookie crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in vanilla, peppermint extract, and food coloring (if using).
Mix in sour cream and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Fold in chocolate chips with a spatula.
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour.
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Add chocolate drizzle, whipped cream, or chocolate curls before serving.
Slice and enjoy chilled.
Toppings
Chocolate ganache
Whipped cream
Crushed chocolate cookies
Beverages
Hot chocolate
Espresso or mocha latte
Mint tea or peppermint mocha
12 servings