Ted's Chocolate Mint Cheesecake

Crust

1 Box Girl Scout Thin Mint Cookies, crushed
4 tablespoons butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.

Filling

24 oz (3 packages) cream cheese
1 1/3 cup sugar
1/4 Cup Cocoa 3 Tablespoons Flour
3 eggs
2 teaspoons vanilla extract
2 Tablespoons milk

In mixing bowl, combine cream cheese, sugar and flour. Add cocoa and beat slowly until mixed well. Add eggs, one at a time, beating well after each. Beat in vanilla extract and milk. Pour mixture over the crust.

Bake at 400 F for 10 minutes. Lower temperature to 300 F and bake for 55 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven, cool for 10 minutes, and then run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Topping

1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla
1/2 cup chocolate chips

In small bowl beat whipping cream, vanilla, and sugar with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake and a bit in the center. Garnish with chocolate chips.