White Chocolate Candy Cane Cheesecake

I found this recipe online and it looks like a tasty way to use up those candy canes! Update 12/18/06 - I made this to serve at a cookie exchange and made the crust with chocolate graham cracker crumbs. Everyone said that the recipe is a "keeper". Hope you enjoy it too!

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1  cup graham cracker crumbs
• 3⁄4 cup sugar, plus
• 3  tablespoons sugar, divided
• 3  tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3  eggs
• 4  white chocolate baking squares, melted
• 1⁄4 teaspoon  peppermint extract
• 1 (8 ounce) container  whipped topping, thawed
• 1⁄2 cup  chopped  candy cane

Directions

1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minute.
3. BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
4. Add eggs, one at a time, mixing on low speed after each addition just until blended.
5. Stir in melted chocolate and the extract; pour over crust.
6. BAKE 45 to 50 minute 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.
7. Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.