White Chocolate Peppermint Cheesecake

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 1/4 cups sugar, divided
• 2 pounds cream cheese, at room temperature
• 5 large eggs, at room temperature
• 2/3 cup heavy whipping cream
• 4 ounces white chocolate, finely chopped and melted
• 1 teaspoon peppermint extract
• 3/4 cup flour, sifted
• Finely crushed peppermint candies

1. Preheat oven to 300u0b0 with 2 racks set on lowest rungs. Combine crumbs, butter, and 1/2 cup sugar in a bowl. Press over bottom and up sides of a 10-in. springform pan; set aside.
2. Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air). Add eggs, 1 at a time, scraping bowl between additions. Pour in cream, chocolate, and extract and mix just to blend. Mix in flour. Pour into prepared pan.
3. Put a rimmed baking sheet on bottom rack and fill halfway with water. Set cake on rack above it. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours. Let cool on a rack 1 hour. Chill 3 hours and up to 3 days before serving. To serve, sprinkle with candies and cut with a hot, wet knife.

graham cracker crumbs, butter, sugar, cream cheese, eggs, heavy whipping cream, white chocolate, peppermint, flour, peppermint candies

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