Peppermint Patty Cheesecake

• 1 cup chocolate graham cracker crumbs (about 5 whole crackers)
• 2 tablespoons reduced-fat butter, melted
• 2 packages (8 ounces each) fat-free cream cheese
• 1 package (8 ounces) reduced-fat cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 3/4 teaspoon peppermint extract
• 2 eggs, lightly beaten
• 12 chocolate-covered peppermint patties, divided
• 1 teaspoon all-purpose flour

1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a
2. . Bake at 325u0b0 for 8-10 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust.
4. Bake at 325u0b0 for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.

graham cracker crumbs, butter, cream cheese, cream cheese, condensed milk, peppermint, eggs, chocolate, flour

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