Peppermint Cheesecake

• FOR THE CRUST:
• 2 cups Finely Crushed Chocolate Teddy Grahams
• 1/2 cups Melted Butter
• 3 Tablespoons Sugar
• _____
• FOR THE GANACHE:
• 1 cup Semi-sweet Or Milk Chocolate Chips
• 2/3 cups Heavy Whipping Cream
• _____
• FOR THE FILLING:
• 1 cup Powdered Sugar
• 16 ounces, fluid Cream Cheese, Softened
• 2 teaspoons Peppermint Extract
• 1-1/2 cup Heavy Whipping Cream, Whipped
• 2/3 cups Coarsely Crushed Peppermint Candy

1. Crust:
2. Combine crushed cookies, melted butter and sugar in a small bowl. Press onto the bottom of an ungreased 9x13 baking pan. Set aside.
3. Ganache:
4. Melt chocolate chips and whipping cream in a 1-quart saucepan over low heat, stirring occasionally until smooth (4 to 5 minutes). Pour over crust. Place in the freezer while making the filling (at least 10 minutes).
5. Filling:
6. Combine powdered sugar, cream cheese and peppermint extract in a large mixer bowl. Beat at low speed, scraping bowl often, until smooth and creamy (2 to 3 minutes). Gently stir in whipped cream and crushed candy. Spread evenly over ganache layer. Sprinkle with additional crushed candy, if desired. Cover, freeze for 4 hours or overnight.
7. Store frozen.

chocolate, butter, sugar, ganache, chocolate chips, cream, filling, powdered sugar, fluid cream cheese, cream

Taken from tastykitchen.com/recipes/desserts/peppermint-cheesecake/ (may not work)