Peppermint Cheesecake

• 2-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/3 cup butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 3 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 3 large eggs, lightly beaten
• 1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 carton (12 ounces) frozen whipped topping, thawed
• Miniature candy canes, 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). Securely wrap foil around pan.
2. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a
3. . Bake until set, 12-14 minutes. Cool on a wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325u0b0 until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
6. For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

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