White Chocolate Peppermint Cheesecake

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READY IN: 1hr 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • to make the crust preheat oven to 350.
  • wrap foil inside and around sides of 9 inch springform pan.
  • in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
  • press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
  • for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
  • gradually beat in sugar, flour, vanilla and peppermint.
  • scrape down sides of bowl.
  • add eggs one at a time beating after each addition.
  • mix in sour cream until well blended.
  • carefully pour filling into crust.
  • place foil wrapped pan in a larger deep pan.
  • heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
  • bake for 1 hour and ten minutes until edges are set and center jiggles.
  • transer to a wire rack to cool.
  • loosesly cover cake and refrigerate until cold.
  • for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
  • remove from heat.
  • whisk in confectioner's sugar and cream.
  • drizzle glaze over cooled cake.
  • artfully arrange peppermint pattys on top of cake.
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