Ingredients

Instructions

  1. Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  2. Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
  3. Pour into crust (the mixture will come up above the edge of the cookie crust and that's OK) and place the pan on a baking sheet.
  4. Bake at 325° for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
  5. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
  6. Remove sides of pan to serve and refrigerate any leftovers.