Peppermint Bark Cheesecake

• 18 vanilla creme-filled chocolate sandwich cookies, finely crushed
• 3 Tbsp. butter, melted
• 30 hard peppermint candies, divided
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 4 oz. Baker's White Chocolate, melted
• 1/4 tsp. peppermint extract
• 4 oz. Baker's Semi-Sweet Chocolate, divided
• 2 cups thawed Cool Whip Whipped Topping

1. Heat oven to 350F.
2. Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Meanwhile, crush 25 candies.
5. Beat cream cheese and sugar in large bowl with mixer until blended.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Add white chocolate, crushed candy and extract; mix just until blended.
8. Chop half the semi-sweet chocolate; stir into batter.
9. Pour over crust.
10. Bake 45 to 50 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate 4 hours.
14. Meanwhile, crush remaining mint candies; chop remaining semi-sweet chocolate.
15. Spread cheesecake with 1 cup Cool Whip just before serving.
16. Drop remaining Cool Whip in dollops around edge of cheesecake.
17. Sprinkle remaining crushed candy and chopped semi-sweet chocolate over centre of cheesecake.

vanilla creme, butter, peppermint candies, cream cheese, sugar, eggs, white chocolate, peppermint, chocolate, topping

Taken from www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-154990.aspx (may not work)