White Chocolate Peppermint Cheesecake
(Great for the holidays!)
1 1/2 cups graham cracker crumbs (or chocolate graham cracker crumbs)
3 tablespoons sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup sour cream
4 squares white chocolate, melted
1 cup thawed whipped topping
16 miniature candy canes
Preheat oven to 325°. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham cracker crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped cream and candy cane.