Peppermint Bark Cheeecake

• 18 chocolate sandwich cookies, finely crushed (about 1 1/2 cups)
• 3 T. butter, melted
• 30 starlight mints, divided
• 4 pkgs. cream cheese, softened
• 1 c. sugar
• 4 eggs
• 1 pkg. white chocolate, melted
• 1/4 t. peppermint extract
• 1 pkg. semi-sweet chocolate, divided
• 2 c. thawed Cool Whip Whipped Topping

1. 1. Heat oven to 325 degrees.
2. 2. Mix cookie crumbs and butter until blended; press onto bottom of 9 in. springform pan. Bake 10 min.
3. 3. Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
4. 4. Bake 55 min.-1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hrs. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
5. 5. Spread cheesecake with 1 c. Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

chocolate, butter, mints, cream cheese, sugar, eggs, white chocolate, peppermint, semisweet chocolate, topping

Taken from www.epicurious.com/recipes/member/views/peppermint-bark-cheeecake-52555371 (may not work)