Philadelphia White Chocolate-Peppermint Cheesecake

Chef mariajane's Note:

This is a great dessert to share at a Holiday party, at 16 servings, there's enough for a crowd!!

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 1 ½ cups graham wafer crumbs
• ¼ cup butter , melted
• 4 (250 g) packages philadelphia brick cream cheese , softened
• 1 cup sugar
• ¼ teaspoon peppermint extract
• 1 cup sour cream
• 4 squares baker's white chocolate , melted
• 4 eggs
• 1 cup Cool Whip Topping , thawed
• 16 miniature candy canes

Directions:

1. Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs and butter; press firmly onto bottom of pan.
3. Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.