MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peppermint Cheesecake
Categories: Cookies, Cheese, Dairy, Candy
Yield: 16 servings

25 Oreo cookies; fine crushed
- (2 1/2 cups)
1/3 c Butter; melted
40 oz Cream cheese; softened
1 c Sugar
1 c Sour cream
3 tb A-P flour
3 ts Vanilla extract
1 ts Peppermint extract
3 lg Eggs; lightly beaten
10 oz Andes creme de menthe baking
- chips
=+=OR=+=
11 1/3 oz (2 pkg) mint Andes candies;
- chopped

MMMMM--------------------------TOPPING-------------------------------
8 oz Cream cheese; softened
1/3 c Sugar
12 oz Tub whipped topping; thawed
Crushed candy canes and
- chocolate shavings; opt

Set oven @ 325ºF/165ºC.

Place a greased 9" springform pan on a double thickness
of heavy-duty foil (about 18 in. square). Securely wrap
foil around pan.

In a small bowl, combine cookie crumbs and butter. Press
onto bottom and 1" up the side of prepared pan. Place
pan on a baking sheet. Bake until set, 12-14 minutes.
Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until
smooth. Beat in sour cream, flour and extracts. Add
eggs; beat on low speed just until combined. Fold in
chips. Pour into crust. (Pan will be full.) Place
springform pan in a large baking pan; add 1 in. hot
water to larger pan.

Bake @ 325ºF/165ºC until center is just set and top
appears dull, 1-1/4 to 1-1/2 hours. Remove springform
pan from water bath. Cool on a wire rack 10 minutes.
Carefully run a knife around edge of pan to loosen; cool
1 hour longer. Refrigerate overnight. Remove side of
pan.

For topping, in a large bowl, beat cream cheese and
sugar until smooth. Stir one-fourth of the whipped
topping into mixture; fold in remaining whipped topping.
Spread or pipe onto cheesecake. Garnish with crushed
candy canes and shaved chocolate if desired.

Carrie Price, Ottawa, Illinois

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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