Directions
Pulse chocolate cookies in a food processor until finely ground. Combine with melted butter. Press into a 9-inch pie pan or cheesecake pan with removable bottom. Ensure there are no holes in the crust, leaving enough to come up the sides halfway.
Using a hand mixer or stand mixer, beat the cream cheese until softened and fluffy. Add Cool Whip, green food coloring, and mint extract. Once well combined, add chopped chocolate.
Using a silicone spatula, set cream cheese mixture in prepared pie crust, starting in the middle and working out towards the edge of the pan in a circular pattern. (Going from the outside in will pull the crust away from the pan and make the pie look messy). Once filling is nicely spread out, garnish with extra chopped chocolate, or leftover chocolate cookies if available. Refrigerate for at least 2 hours before serving.
Wine Pairing
Beringer Main & Vine™ Red Moscato
