White Chocolate-Candy Cane Cheesecake

• 1 cup graham cracker crumbs
• 3/4 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4 oz.) BAKER'S White Chocolate, melted
• 1/4 tsp. peppermint extract
• 3 eggs
• 2 cups thawed COOL WHIP Whipped Topping
• 1/2 cup chopped candy canes

1. Heat oven to 325F.
2. Mix graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Beat cream cheese and remaining sugar with mixer until well blended.
6. Add chocolate and extract; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
8. Bake 45 to 50 min.
9. or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate 4 hours.
12. Top with COOL WHIP and chopped candy just before serving.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, s white chocolate, peppermint, eggs, canes

Taken from www.kraftrecipes.com/recipes/white-chocolate-candy-cane-cheesecake-69121.aspx (may not work)