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.
