Double Chocolate-Peppermint Bark Cheesecake

• 18 OREO Cookies, finely crushed
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1/4 tsp. peppermint extract
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (4 oz.) BAKER'S White Chocolate, melted
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, melted
• 1/2 cup whipping cream
• 15 starlight mints, lightly crushed

1. Heat oven to 325F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, sugar and extract in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Add sour cream and white chocolate; mix well.
7. Pour over crust.
8. Bake 55 to 60 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. Heat bittersweet chocolate and cream in small saucepan on low heat until blended and thickened.
13. Cool slightly until warm.
14. Pour over cheesecake; sprinkle with crushed candy.

oreo cookies, butter, philadelphia cream cheese, sugar, peppermint, eggs, s, s white chocolate, s bittersweet chocolate, whipping cream, starlight mints

Taken from www.kraftrecipes.com/recipes/double-chocolate-peppermint-bark-cheesecake-148396.aspx (may not work)