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

1. Preheat oven to 325F.
2. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
4. Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream and chocolate; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. Bake 40 min.
9. or until centre is almost set.
10. Cool.
11. Refrigerate at least 4 hours or overnight.
12. Lift cheesecake from pan, using foil handles.
13. Top each piece with a dollop of the whipped topping and a candy cane just before serving.
14. 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)