Crushed Peppermint Cheesecake

• 20 peppermint or mint creme Oreo cookies, finely crushed
• 3 tablespoons butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 2 teaspoons peppermint extract
• 4 large eggs, lightly beaten
• 1/2 cup crushed candy canes or peppermint candies
• Additional crushed candy canes or chopped Oreo cookies, optional

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes.
3. Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Top cheesecake with additional crushed candy canes if desired.

peppermint, butter, cream cheese, sugar, sour cream, allpurpose, peppermint, eggs, canes, canes

Taken from www.tasteofhome.com/recipes/crushed-peppermint-cheesecake/ (may not work)