chocolate-peppermint cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups chocolate cookie baking crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon peppermint extract
• 3 eggs
• 1/2 cup whipping cream
• 1 tablespoon white sugar
• 1 , crushed

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 6 hrs 5 mins


• heat oven to 350 degrees f (175 degrees c).
• mix baking crumbs and butter; press bottom of 9-inch springform pan.
• beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. add extract; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• beat cream in separate bowl with mixer on high speed until soft peaks form. gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. sprinkle with crushed candy.