Philadelphia Chocolate-peppermint Cheesecake

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 1/2 cups graham wafer crumbs
• 1/4 cup butter, melted
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon peppermint extract
• 1 cup sour cream
• 4 squares baker's chocolate, melted
• 4 eggs
• 1 cup cool whip topping, thawed
• 16 miniature candy canes

Recipe

• 1 preheat oven to 325°f line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• 2 mix graham crumbs and butter; press firmly onto bottom of pan.
• 3 beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. add sour cream and chocolate; mix well. add eggs, one at a atime, mixing on low speed after each addition just until blended. pour over crust.
• 4 bake 40 minutes or until center is almost set. cool. refrigerate at least 4 hours or overnight. lift cheesecake from pan, using foil handles. top each piece with a dollop of the whipped topping and a candy cane just before serving. store any leftover cheesecake in refrigerator.