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
- Preheat oven to 325u0b0F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix graham crumbs and butter; press firmly onto bottom of pan.
- 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.
- 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)