1 c. chocolate wafer cookie crumbs
3 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. peppermint extract
1/2 tsp. vanilla
1/8 tsp. salt
3 lg. eggs
1/3 c. milk
8 drops green food coloring
3 tbsp. water
1 c. semi-sweet chocolate chips, melted
Sweetened whipped cream

Mix together chocolate wafer cookie crumbs and butter. Press into bottom of 9 inch springform pan. Set aside.

In large bowl using mixer at medium speed, beat cream cheese, sugar, peppermint extract, vanilla and salt until smooth, about 1 minute. Add eggs, beat just until blended, about 1 minute. Reduce speed to low, blend in milk and green food coloring. Pour into prepared pan.

Bake in 325 degree oven for 45 minutes. Cheesecake will not be set in center. Cool completely on rack. Cover and refrigerate 6 hours or overnight.

Remove from pan. Place on serving plate. Slide 4 strips of wax paper under edge of cake to keep plate clean.

Melt chocolate chips with water over low heat. Drizzle over cake. Wax paper can now be removed. Garnish with whipped cream.