crushed peppermint cheesecake

How To Make crushed peppermint cheesecake

• 1

  Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes.
• 2

  Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
• 3

  Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Top cheesecake with additional crushed candy canes if desired.
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