Desserts/crushed-peppermint cheesecake

Serves: 12-16

Active Time: 45 minutes

Total Time: 5 hour 30 minutes

From: http://www.myrecipes.com/recipe/crushed-peppermint-cheesecake-10000001011213/

Ingredients

12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces

3 tablespoons melted butter

1 1/2 pounds cream cheese, at room temperature

3/4 cup sugar

1/3 cup sour cream

4 eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/2 teaspoon peppermint extract

1/2 teaspoon salt

1/3 cup coarsely crushed peppermint candy

Directions

Step 1

Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Step 2

Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Step 3

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

Step 4

Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.