3 pkg (8 oz. each) Philadelphia cream cheese, softened
4 squares Baker's Premium White Chocolate, melted
1/4 tsp peppermint extract
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/2 cup chopped candy canes
Add To Shopping List
Let's Make It
Preheat oven to 325°F if using a silver 9-inch springform pan (or 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and extract; pour into crust.
Bake 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Garnish with whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.