Peppermint Bark Cheesecake
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- chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
- Tbsp. butter, melted
- starlight mints, divided
- pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- cup sugar
- pkg. (4 oz.) BAKER'S White Chocolate, melted
- tsp. peppermint extract
- pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
- cups thawed COOL WHIP Whipped Topping
- Make It
- HEAT oven to 325°F.
- MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
- MEANWHILE, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
- BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
- SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
- Since this showstopping dessert makes 16 servings, it's the perfect dessert to serve at your next holiday party.
- How to Soften Cream Cheese
- Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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