White Chocolate-Candy Cane Cheesecake

By barbaran

Ingredients

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3/4 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 eggs
• 4 squares BAKER'S White Chocolate, melted
• 1/4 tsp. peppermint extract
• 2 cups thawed COOL WHIP Whipped Topping
• 1/2 cup chopped candy canes

Preparation

Step 1

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator.