Chocolate Mint Cheesecake

adapted from the Betty Crocker website

Crust
30 Oreo cookies, crushed (about 2 cups)
3 Tablespoons butter, melted

Filling
24 ounces cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon mint (NOT peppermint) extract
6-10 drops green food coloring

Garnish
sweetened whipped cream

Heat oven to 300F. Wrap foil around the bottom and sides of an ungreased 9-inch springform pan. Mix crust ingredients with fork until crumbly. Press in bottom and one inch up side of pan. Cool 30 minutes.

In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in extract and food coloring. Pour filling evenly over crust.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; pipe cream around top edge of cheesecake.