Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
3. In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
4. Add the eggs to the cream cheese mixture, one at a time, beating well after each addition until fully incorporated.
5. Mix in the mint extract and a few drops of green food coloring (if using) until well combined and the desired shade is achieved.
6. Fold in the melted semi-sweet chocolate chips gently until the mixture is uniform.
7. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
8. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle.
9. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
10. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
11. Before serving, garnish with a generous dollop of whipped cream and fresh mint leaves for an elegant touch.
12. Slice and serve chilled, enjoying the rich chocolate and refreshing mint flavors.