PHILADELPHIA White Chocolate-Peppermint Cheesecake

By carol gorman

Ingredients

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 4 (250 g each) pkg. Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1/4 tsp. peppermint extract
• 1 cup sour cream
• 4 oz. Baker's White Chocolate, melted
• 4 eggs
• 1 thawed cup Cool Whip Whipped Topping
• 16 mini candy canes

Preparation

Step 1

Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.

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 time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 40 min. or until centre 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.