PHILADELPHIA White Chocolate-Peppermint Cheesecake
- 1-1/2 cups Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1 cup sugar
- 1/4 tsp. peppermint extract
- 1 cup sour cream
- 4 oz. Baker's White Chocolate, melted
- 4 eggs
- 1 cup thawed Cool Whip Whipped Topping
- 16 mini candy canes
- Preheat oven to 325F.
- Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
- Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended.
- Add sour cream and chocolate; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over crust.
- Bake 40 min.
- or until centre is almost set.
- Cool.
- Refrigerate at least 4 hours or overnight.
- Lift cheesecake from pan, using foil handles.
- Top each piece with a dollop of the whipped topping and a candy cane just before serving.
- Store any leftover cheesecake in refrigerator.
honey, butter, cream cheese, sugar, peppermint, sour cream, white chocolate, eggs, topping, canes
Taken from www.kraftrecipes.com/recipes/philadelphia-white-chocolate-peppermint-cheesecake-107584.aspx (may not work)