9 oz. box chocolate wafer cookies
1/4 c sugar
1/2 c (1 stick) unsalted butter, melted
2 pounds cream cheese, room temperature
1 c sugar
4 large eggs
1/4 c half and half
1 t pure vanilla extract
1 t peppermint extract
1/3 c 1-inch-diameter hard red-and-white-striped peppermint candies, crushed
1 1/2 c sour cream
3 T sugar
1/2 t pure vanilla extract
1/4 t peppermint extract
Additional peppermint candies
For crust: Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
For filling: Preheat oven to 350 degrees F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
For topping: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake, covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
Using small knife, cut around sides of pan to loosen cake. Remove pan sides.
Garnish cake with peppermint candies.
Buffalo, New York
This delicious recipe was given to me by a dear friend. I have eaten this, but have not made it yet. It is very festive and the peppermint is truly a twist for chessecake. I hope you enjoy it as much as I did.