Shelly's Recipe

MINI PEPPERMINT CHEESECAKE BITES

Category: Cheesecake

3 cups cream filled chocolate or vanilla sandwich cookie crumbs
1/2 cup butter, melted
4 (8 oz) pkg cream cheese, softened
1 cup sugar
4 eggs
1 1/2 tsp peppermint extract
6 drops green liquid food coloring
1/2 cup semi-sweet chocolate chips
1 tsp shortening

Stir together crumbs and butter. Press mixture in bottom of a foil-line 13x9 inch baking pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce temperature to 300.

Beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract and food coloring.

Spread mixture onto crust and bake for 35 minutes or until set. Cover and chill for 8 hours.

Place chocolate chips and shortening in a small heavy duty plastic resealable bag; seal. Submerge bag in hot water until chocolate melts. Gently knead until mixture is smooth. Snip a tiny hole in one corner of bag. Drizzle chocolate over cheesecase in a cross-cross pattern. Cut into squares.