Peppermint Cheesecake

Peppermint Cheesecake

Time: 5 hrs

Ingredients

• 12 ounces oreos cream-filled chocolate sandwich cookies, broken into pieces
• 3 tablespoons melted butter
• 1 1/2 lbs cream cheese, at room temp
• 3/4 cup sugar
• 1/3 cup sour cream
• 4 eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon salt
• 1/3 cup coarsly crushed candy cane

Directions

• 1 Place cookies in a heavy zip lock bag and crush with a rolling pin.
• 2 Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
• 3 mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
• 4 Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
• 5 Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
• 6 Beat in sour cream.
• 7 Add eggs one at a time, beating after each additioon.
• 8 Beat in flour, vanilla, peppermint extract and salt until smooth.
• 9 Pour cream cheese mixture into pan over baked crust.
• 10 Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour.
• 11 Run a knife around edge of pan rim.
• 12 Place pan on a wire rack and cool cheesecake completely in pan.
• 13 Cover and chill until cold, at least 4 hours or up to 2 days.
• 14 Run a knife around edge again, then release rim.
• 15 If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
• 16 Decorate top of cake with crushed candycane, pressing in gently with your hands.