PHILADELPHIA White Chocolate-Peppermint Cheesecake

By barbaran

Ingredients

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

Preparation

Step 1

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.