Chocolate-Peppermint Cheesecake

A delicious blend of chocolate and peppermint, a favourite festive mix. Creamy chocolate cheesecake, frosty peppermint and luscious whipped cream. A beautiful and delectable cheesecake recipe!

Ingredients

• 1 ¼ cups chocolate cookie baking crumbs
• 0.25 cup butter, melted
• 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
• 0.75 cup white sugar
• 1 teaspoon peppermint extract
• 3 eggs
• 0.5 cup whipping cream
• 1 tablespoon white sugar
• 1 candy cane, crushed

Steps

1. Heat oven to 350 degrees F (175 degrees C).
2. Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.