White Chocolate Candy Cane Cheesecake

• 1 cup graham cracker crumbs
• 34 cup sugar, plus
• 3 tablespoons sugar, divided
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs
• 4 white chocolate baking squares, melted
• 14 teaspoon peppermint extract
• 1 (8 ounce) container whipped topping, thawed
• 12 cup chopped candy cane

1. PREHEAT oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan.
3. Bake 10 minute.
4. BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add eggs, one at a time, mixing on low speed after each addition just until blended.
6. Stir in melted chocolate and the extract; pour over crust.
7. BAKE 45 to 50 minute or until center is almost set.
8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9. Refrigerate 4 hours or overnight.
10. Top with the whipped topping and chopped candy canes just before serving.
11. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, sugar, butter, cream cheese, eggs, white chocolate baking squares, peppermint, cane

Taken from www.food.com/recipe/white-chocolate-candy-cane-cheesecake-197593 (may not work)