Candy Cane Cheesecake Recipe

Candy Cane Cheesecake Recipe
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Ingredients
  1. 1-1/2 cups chocolate wafer crumbs
  2. 1/3 cup butter, melted
  3. 2 tablespoons sugar
FILLING
  1. 3 packages (8 ounces each) cream cheese, softened
  2. 3/4 cup sugar
  3. 3 tablespoons all-purpose flour
  4. 4 Eggland's Best Eggs
  5. 1 cup (8 ounces) sour cream
  6. 2 tablespoons vanilla or white chips
  7. 1/2 to 3/4 teaspoon peppermint extract
  8. Red liquid or paste food coloring
  9. Crushed peppermint candy and whipped topping, optional
Instructions
  1. Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside.
  2. In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers.
  3. Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer.
  4. Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers. Yield: 12-16 servings.
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