Philadelphia White Chocolate-Peppermint Cheesecake

• 1 1/2 cups graham wafer crumbs
• 1/4 cup butter, melted
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon peppermint extract
• 1 cup sour cream
• 4 squares baker's white chocolate, melted
• 4 eggs
• 1 cup Cool Whip Topping, thawed
• 16 miniature candy canes

1. Preheat oven to 325u0b0F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs and butter; press firmly onto bottom of pan.
3. Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

graham wafer crumbs, butter, cream cheese, sugar, peppermint, sour cream, white chocolate, eggs, topping, canes

Taken from www.food.com/recipe/philadelphia-white-chocolate-peppermint-cheesecake-415567 (may not work)