Peppermint Cheesecake

• Base
• 5 cups graham cracker crumbs
• 1 cup butter, melted
• Filling
• Philadelphia Brick Cream Cheese, softened
• sugar
• flour
• 4 cups liquid whole eggs
• sour cream
• 1 Tbsp. vanilla
• 4 cups hard peppermint candies, coarsely crushed

1. Base: Mix crumbs and butter together.
2. Press 1-1/2 cups onto bottom of each of 4, 10-inch springform pans.
3. Bake in preheated convection oven at 375F for 10 minutes.
4. Cool.
5. Filling: SIFT crushed peppermint, discarding the fine dust and set aside sifted candy.
6. SET up 20 qt mixer with flat paddle.
7. Beat cream cheese, sugar and flour at LOW speed for 2 minutes, then at MEDIUM speed for 3 minutes.
8. Add eggs.
9. Mix at LOW speed for 30 seconds.
10. Stop mixer; scrape bowl well.
11. Add sour cream and vanilla; beat at LOW speed 30 seconds.
12. Stop mixer; scrape well.
13. Mix at LOW speed for 5-10 seconds longer.
14. Fold crushed candies into cheesecake batter.
15. Pour mixture, divided equally, over crusts.
16. Bake in preheated convection oven at 275F for 40-50 minutes with a pan of water on the bottom rack.
17. Remove from oven.
18. Run sharp knife around edges to loosen.
19. Cool on racks at room temperature.
20. Refrigerate overnight before cutting.

base, graham cracker crumbs, butter, filling, cream cheese, sugar, flour, eggs, sour cream, vanilla, hard peppermint candies

Taken from www.kraftrecipes.com/recipes/peppermint-cheesecake-93736.aspx (may not work)