• Prep Time: 1 Hour 15 Minutes
• Cool Setting Time: 2 Hours
• Total Time: 3 Hours 15 MinutesServes: 8

Mint Chocolate Cheesecake

What You Need

• 1 9" Keebler^® Ready Crust^® Chocolate Mint Pie Crust
• Peppermint cheesecake filling (see prep instructions below)
• 12 oz. cream cheese, softened
• ⅔ cup granulated sugar
• 4 drops green food coloring
• 2 eggs
• ½ tsp peppermint extract
• 3 Tbsp melted chocolate drizzle
• 9 Keebler^® Fudge Stripes^™ Original cookies (optional)
• 8 peppermint hard candies
• 10 mint leaves

How To Make It

1. 1. Preheat oven to 325°F.
2. 2. Prepare the peppermint cheesecake filling:
3. - In a stand mixer, whip cream cheese until soft, then add sugar, peppermint extract, and green food coloring. Beat until creamed, light, and fluffy.
4. - Add an egg one at a time, making sure the mixture is incorporated each time. Turn the mixer on high, and whip for 2-3 minutes. Turn off mixer, scrape down the bowl, then whip for 2-3 minutes more.
5. 3. Pour the green peppermint cheesecake batter into Keebler^® Ready Crust^® Chocolate Mint Pie Crust, and spread it into an even, flat layer.
6. 4. Bake for 30-35 minutes.
7. 5. Remove pie from oven and allow to cool for 20 minutes at room temperature.
8. 6. Place cheesecake in refrigerator until cold and set, at least 2 hours.
9. 7. While the pie cools, prepare the garnishes:
10. - If using, cut the Keebler^® Fudge Stripes^™ Original cookies into quarters.
11. - Coarsely chop the peppermint hard candies.
12. - Wash and dry mint leaves.
13. - Melt chocolate of your choice and reserve it warm and melted until use.
14. 8. Drizzle chocolate in a zigzag pattern across the pie from end to end; let the chocolate set for a few minutes.
15. 9. Place cookies and peppermint candy pieces around the outside of the crust in a ring-3 formation.