Andes mint chocolate chip cheesecake Recipe: For the filling 3- 8 oz pkgs cream cheese 1 small can of sweetened condensed milk 3 eggs 1/4 cups sugar 2 capfulls of mint extract add a few drops of green food coloring to bring up a light green color add a handful of Andes mint baking chips (Mix into the batter then garnish the top) For the crust: 1-1/2 packs of graham cracker crumbs (More if you need them) and 1/2 cup 1 stick of unsalted butter melt the butter add to the crumbs and combine until you can mold them press them all up the side of a greased / sprayed spring form pan (Helps to line your spring form pan with aluminum foil so you can transfer it onto a decorative plate and peel off the foil after.) add your filling to the crust you've prepared in the pan add in your mint chips and garnish the top now you need a giant skillet place a cake pan upside down put your prepared cheesecake on top of the cake pan and add water right up to the top of the cake pan ( I do a water bath when baking because it keeps the cake from cracking and keeps it moist.) Add to an oven pre-heated at 325 degree's and bake for 1 hour and 15 minutes or until the middle of the cheesecake is firm to the touch. Let your cheesecake cool down on the stove after baking (Keeps water condensation drops from forming from hot/cool reaction) place in fridge to chill the rest of the way for 8 hours before releasing from pan and serving. melt some Andes mint chips in the microwave and drizzle the top of the cheesecake Enjoy!
