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Desserts

Double Chocolate-Peppermint Bark Cheesecake

photo by:kraft
Peppermint bark? Cheesecake? Double chocolate anything? If you said, "Yes, please" to all three, this dessert's for you. (And 15 of your closest friends.)
time
prep:
20 min
total:
5 hr 50 min
servings
total:
16 servings

What You Need

18
 OREO Cookies, finely crushed
1/4
cup  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1/4
tsp.  peppermint extract
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.   (4 oz.) BAKER'S White Chocolate, melted
1
pkg.   (4 oz.) BAKER'S Bittersweet Chocolate, melted
1/2
cup  whipping cream
15
 starlight mints, lightly crushed

Make It

HEAT oven to 325°F.

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

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

BAKE 55 to 60 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

HEAT bittersweet chocolate and cream in small saucepan on low heat until blended and thickened. Cool slightly until warm. Pour over cheesecake; sprinkle with crushed candy.

Kraft Kitchens Tips

Serving Suggestion
This is a great dessert to serve at a holiday party. At 16 servings, there's enough for a crowd.
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