Grasshopper Cheesecake - chocolate sandwich cookies

Method

• Heat the oven to 325°F. Coat a 9 x 3 spring form pan with cooking spray. Line the bottom of the pan with parchment, and coat with cooking spray. Wrap outside of pan with foil.
• In food processor, combine cookies and chocolate chips, pulsing until fine crumbs are formed. Add butter and process until crumbs are evenly moistened. Spread half of the crumb mixture over bottom of pan, pressing to form a crust. Spread remaining crumbs around the edges of the pan. With the back of a spoon, gently bring the loose crumbs up the side of the pan, pressing to form a high crust. Freeze for 30 minutes.
• In a clean food processor bowl, combine cream cheese, sugar, vanilla, peppermint and salt. Process until mixture is velvety smooth. Scrape down the side of the work bowl a few times to ensure a smooth mixture. Add eggs, cream, and flour and process until combined and very smooth. Add a few drops of food coloring to get desired green color. Transfer the batter to the crust. Bake covered with foil for 1 hour. Remove foil and bake 15 minutes longer.
• Turn off the oven, have door slightly open, and leave for 1 hour. Remove cheesecake to a cooling rack and cool to room temperature. Chill for at least 6 hours or overnight before serving.
• Pipe whipped cream on cake and rosette border in the center of the cake.Sprinkle chocolate curls on cake and garnish with mint candy.