Double Chocolate-Peppermint Cheesecake

• 10 chocolate graham crackers, finely crushed (about 1-1/2 cups)
• 3 Tbsp. sugar
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1/4 tsp. peppermint extract
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
• 4 eggs
• 1 cup thawed COOL WHIP Whipped Topping
• 16 miniature candy canes

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, 3 Tbsp.
4. sugar and butter; press onto bottom of pan.
5. Bake 10 min.
6. Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended.
7. Add sour cream and chocolate; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. Bake 40 min.
11. or until center is almost set.
12. Cool.
13. Refrigerate 4 hours.
14. Use foil handles to lift cheesecake from pan before cutting to serve.
15. Top each piece with a dollop of COOL WHIP and candy cane.

crackers, sugar, butter, philadelphia cream cheese, sugar, peppermint, s, chocolate, eggs, canes

Taken from www.kraftrecipes.com/recipes/double-chocolate-peppermint-cheesecake-158360.aspx (may not work)