White Chocolate Peppermint Bark Cheesecake

By TrayH

Ingredients

• ~For Crust Ingredients:
• 2 C chocolate cookie crumbs (or 22 regular oreos with filling - not double stuffed)
• 3 tbsp butter, melted
• ~For Filling Ingredients:
• 3 - 8oz containers or blocks cream cheese, softened
• 1 C sugar
• 4 oz white chocolate, melted
• 1 1/2 tbsp flour
• 1 1/2 tbsp heavy cream
• 1/4 tsp salt
• 2 tsp peppermint extract
• 3 eggs
• 1 1/2 C chunks of peppermint bark (recipe at start of directions... or use pre-made peppermint bark)
• ~For Mousse Ingredients:
• 1/2 C cool whip, softened
• 4 oz cream cheese, softened
• 2 oz white chocolate, melted
• 1 1/2 tbsp sugar
• 1/2 tsp vanilla
• Plus chocolate shavings, peppermint pieces and whipped cream for topping

Details

Adapted from bakedbyrachel.com

Preparation

Step 1

~To make the PEPPERMINT BARK:

*Before preparing the cheesecake, the peppermint bark needs to be made. It's best to do this step at least a day ahead.

* Melt 4oz dark chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread thin over a sheet of wax paper on a baking sheet. It doesn't need to be perfect, remember it's getting chopped up and going in something. Chill for 15 minutes.

* Melt 4oz white chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread over chilled dark chocolate. Sprinkle immediately with crushed peppermint candies. Chill for at least 15 minutes. Longer is better. (*when melting chocolate, if using a microwave be sure to use the 30 second 50% power method stirring well after each 30 seconds).

*********************************************************************
*********************************************************************

~For the CHEESECAKE:

* Preheat oven to 350 degrees.

* Prepare a 9" spring-form pan with two sheets of tin foil.

* In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend.

* Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust.

* Bake crust for 10 minutes. Set aside.

* Reduce temperature to 325 degrees.

* Cut up peppermint bark into small pieces. Set aside.

* Begin melting 4oz white chocolate.

** If using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted.

** If using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

* In a large bowl or stand mixer, beat cream cheese until smooth.

* Add sugar. Mix well.

* Scrape bowl well prior to each new addition and as needed.

* Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well.

* On medium/low speed, add one egg at a time. Mix until smooth and blended well.

* Add peppermint bark pieces, stir by hand.

* Transfer spring-form pan and cooked crust to a larger pan, such as a large roasting pan.

* Pour filling into crust.

* Add enough hot water to reach half way up the sides of your spring-form pan.

* Carefully place in center of oven. Bake at 325 degrees for 1 hour.

* Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes.

* Remove and allow to sit for at least 1 hour before chilling.

* Chill 4 hours or overnight before adding the mousse.

~For the MOUSSE:

* In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

* Carefully remove side of spring-form pan.

* Spread mousse mixture evenly over cheesecake.

* Chill for 4 hours or overnight before serving.

* Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.

* Store covered in the refrigerator.