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
- Heat oven to 325F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Bake 10 min.
- Beat cream cheese, sugar and extract in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Add sour cream and white chocolate; mix well.
- Pour over crust.
- Bake 55 to 60 min.
- or until center is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours.
- Heat bittersweet chocolate and cream in small saucepan on low heat until blended and thickened.
- Cool slightly until warm.
- 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)