- 16
- 35 mins
- 385 mins
Ingredients
- 18 chocolate sandwich cookies, finely crushed
- 3 Tbsp. butter, melted
- 30 hard peppermint candies, divided
- 4 (250 g each) pkg. Philadelphia Brick Cream Cheese, softened
- 1 cup sugar
- 4 eggs
- 4 oz. Baker's White Chocolate, melted
- 1/4 tsp. peppermint extract
- 4 oz. Baker's Semi-Sweet Chocolate, divided
- 2 thawed cups Cool Whip Whipped Topping
Preparation
Step 1
Heat oven to 350°F.
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, crush 25 candies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed candy and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mint candies; chop remaining semi-sweet chocolate.
Spread cheesecake with 1 cup Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed candy and chopped semi-sweet chocolate over centre of cheesecake.