White Chocolate-Candy Cane Cheesecake
Makes: 12 servings
1 cup Graham Cracker Crumbs
3/4 cup plus 3 Tbsp. sugar
3 Tbsp. butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
4 squares BAKER'S Premium White Baking Chocolate, melted
1/4 tsp. peppermint extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup chopped candy canes
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and extract; pour into crust.
BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator