Peppermint Twist Cheesecake

This rich cheesecake in a chocolate crust is great for the holidays. Peppermint candies and extract add the flavor of the season.

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Ingredients:

• 9 Ounce package Chocolate Wafer Cookies
• 1/4 Cup Granulated Sugar
• 1/2 Cup (1 stick) unsalted Butter, melted
• Filling:
• 4 8-ounce packages Cream Cheese, softened
• 1 Cup Granulated Sugar
• 4 Large Eggs
• 1/4 Cup Half and Half
• 1 teaspoon Vanilla
• 1 teaspoon Peppermint Extract
• 1/3 Cup crushed striped round Peppermint Candies
• Topping:
• 1 1/2 Cups Sour Cream
• 3 Tablespoons Granulated Sugar
• 1/2  teaspoon Pure Vanilla Extract
• 1/4 teaspoon Peppermint Extract
• Additional peppermint candies

Method

For crust: Wrap outside of 9" springform pan with aluminum foil. Finely grind cookies with sugar in food processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling. For filling: heat oven to 350F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust. Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature. For topping: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake, covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.) Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

Notes: Sprigs of fresh mint can also be used to garnish each slice...colorful and tasty for holiday serving!

Number of servings: 10

Submitted By: semprejoven
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