Mint Cheesecake Recipe

Preheat your oven.

In a medium bowl combine the crushed graham cracker crumbs, sugar and butter.
Press firmly in bottom of springform pan.
In small saucepan over medium heat melt the mint chips with the whole milk. Stir occasionally until mixture is smooth.
Remove from heat to cool.

In a large mixing bowl beat the softened cream cheese and vanilla until fluffy.
Add the eggs one at a time beating well after each addition.
Add the flour and cooled mint mixture. Beat well.
Pour into pan, then bake mint cheesecake for the allotted time or until set.
Cool cheesecake to room temperature on wire rack. Refrigerate several hours or overnight.
To serve mint cheesecake, drizzle the top with hot fudge and top with whipped cream if desired.