White Chocolate-Candy Cane Cheesecake

• 1 cup Honey Maid Graham Crumbs
• 3/4 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 5 oz. Baker's White Chocolate, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/4 tsp. peppermint extract
• 3 eggs
• 1 tub (500 mL) Cool Whip Whipped Topping, thawed
• 1/2 cup crushed candy canes

1. Heat oven to 325F.
2. Mix crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Melt 4 oz.
6. chocolate as directed on package.
7. Beat cream cheese and remaining sugar in large bowl with mixer until well blended.
8. Add melted chocolate and extract; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
10. Bake 45 to 50 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate 4 hours.
14. Grate remaining chocolate square.
15. Top cheesecake with Cool Whip, crushed candy and grated chocolate just before serving.

honey, sugar, butter, chocolate, cream cheese, peppermint, eggs, canes

Taken from www.kraftrecipes.com/recipes/white-chocolate-candy-cane-cheesecake-86839.aspx (may not work)