Mint Chocolate Chip Cheesecake
1 pack Nabisco chocolate graham crackers (~2 cups)., - CRUSHED
1/4 cup melted room temperature butter
2 - 8oz cream cheese @ room temperature
2 large eggs @ room temperature.
2 tablespoons Creme de menthe flavoring
1 tablespoon mint extract
10 drops of green food coloring
Mini chocolate chips
Melt butter and pour over crushed graham crackers. Lightly press in bottom of pan and up sides. Set aside.
Combine sugar and cream cheese and mix till light and creamy about 10-15 minutes on a kitchen aid. Scrape bowl down. Add ONE egg at a time, mix the first one in before adding the second.
Add the flavorings and green food coloring.
Add the mini chocolate chips, I just did what looked about right, about 1/4bag. I just
Pour onto crust.
Place a dry paper towel over pan - not directly on top and cover tightly with foil.
Pour 1/2 cup water in the pot.
Use the lower rack position and put the pan on the rack - you will be able to use the rack ends to help pull it out. Put it in the pot.
Set pressure to HIGH, cook 25 minutes, NATURAL release for 15 minutes. Take it out of pot. Very lightly take a dry paper towel and Pat/touch to get any moisture droplets from the top. Now the hard part, put it in the fridge and do NOT touch it for 4 hours total. Slice and enjoy.