• Preheat the oven to 325 degrees F and spray a 7 inch springform pan with non-stick spray.

For the Crust:

• Crush 2 chocolate graham crackers, or Oreo cookies, to equal 1/3 cup crumbs.
• Combine graham crackers, 1/2 tablespoon sugar, and melted butter.
• Pour into the springform pan and press down gently with a spoon.

For the Filling:

• In a stand mixer blend cream cheese and 1/4 cup sugar until smooth and creamy.
• Add the egg, peppermint extract and food coloring. Mix on low just until combined.
• Pour the cream cheese mixture into the springform pan over the crumb crust.
• Bake for 35 - 40 minutes until center is almost set.
• Remove from the oven and cool 1 hour on a wire rack and chill in the refrigerator for at least 1 hour or overnight before removing from pan.
• Melt the chocolate chips in the microwave according to manufacturer’s instructions.
• Pour the chocolate evenly over the cheesecake. This can be done after slicing the cheesecake.
• Note: If you chill any of the slices with the chocolate topping already on, it will harden quite a bit. You can then just pick up the slice and eat it like a brownie.