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Mint Chocolate Chip Cheesecake

Crust:
        2   cups   crushed chocolate wafers
        1/2 cup    butter, softened
        1/4 cup    sugar

Butter a 9" or 10" springpan on sides and bottom. Mix all ingrediants
completely and press onto sides and bottom of springpan. Refridgerate.

Preheat oven to 475 degrees.

Filling:
        2     pounds   Philly cream cheese, softened
        1 1/4 cups     sugar
        3     Tbsp     flour
        5     large    eggs
        1     ounce    peppermint extract
        4     drops    green food coloring
        1/2   cup      heavy cream
        1     Tbsp.    flour
        8     ounce    mini semisweet choc. chips

In a ziploc bag, toss the chocolate chips with a tablespoon of flour until all the chips are dusted. Set aside. In a large bowl, blend cream cheese, sugar, and flour until smooth. Add eggs one at a time. Add extract, food coloring, and whipping cream, mixing thoroughly. Fold in dusted chocolate

chips. Pour into prepared pan and bake at 475 degrees for 15 minutes. Leave pan in oven and reduce temp. setting to 250 degrees and continue baking for 1 hour(total baking time 1 1/4 hours). Baking time may vary. Remove when done; cool and refridgerate overnight.

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