Mint Chocolate Chip Cheesecake Pie With Chocolate Ganache

If you are planning to serve more than 4 people I would suggest to make two of these as everyone will want seconds! Plan ahead this needs to chill for at least 3 hours before serving.

• Ready In: 2 hrs 35 mins
• Serves: 6-8

Ingredients

• 12  ounces cream cheese, softened
• 2⁄3 cup sugar
• 1  teaspoon  peppermint extract
• 2  drops  green food coloring
• 2  large eggs
• 3⁄4 cup  semisweet mini chocolate chips
• 1  ready crust  chocolate wafer pie crust

• TOPPING

• 1⁄2 cup  semisweet mini chocolate chips
• 1⁄3 cup  whipping cream, unwhipped

Directions

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