Double Chocolate-Peppermint Bark Cheesecake

  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)

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