Candy cane cheesecake recipe

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A peppermint flavored oven baked cheesecake on a chocolate cookie crumb base.
Preparation time: 25 minutes, Cooking time: 60 minutes, Serves: 8 - 10 


For the cheesecake base
1 1/3 cup chocolate cookie crumbs
2 Tbsp sugar
1/4 cup unsalted butter

For the cheesecake filling
1 1/2 cup sour cream
1/2 cup sugar
3 eggs
1 Tbsp flour
2 tsp vanilla
1/4 tsp peppermint extract
24 oz. (675 g) cream cheese
2 Tbsp unsalted butter
2/3 cup crushed peppermint candy

For the topping
1 cup double cream whipped with 2 Tbsp icing sugar


Preheat oven to 325 degrees F (160 degrees C).

In a bowl mix the cookie crumbs, sugar and butter until well combined. Press onto a 9-inch spring-form pan and set aside.

In another bowl add the sour cream, sugar, eggs, flour, vanilla extract and peppermint extract and beat until smooth. Add the cream cheese and 2 tablespoons butter and mix well. Stir in the crushed candy.

Pour the cheese mixture into the crust and bake on the lowest rack of the oven for 50 to 60 minutes or until firm.

Remove from the oven and allow to cool completely. Refrigerate overnight. Remove from the pan, top with the whipped cream and serve.
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