Directions: Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13- x 9-inch pan. Bake at 350° for 10 minutes. Cool on a wire rack. Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust. Bake at 300° for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours. Place chocolate morsels and shortening in a small heavy-duty zip-top plastic bag; seal. Submerge bag in hot water until chocolate melts; gently knead until mixture is smooth. Snip a tiny hole in 1 corner of plastic bag; drizzle chocolate over cheesecake in a crisscross pattern, if desired. Cut into squares.
Tip: You can also use white chocolate with red or green food coloring to make it more festive!