Peppermint Cheesecake
Per member request, this recipe comes from sunset magazine. Cooking time includes chilling.
Steps
Place cookies in a heavy zip lock bag and crush with a rolling pin.
Pour into a buttered 9 inch 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 degree oven until crust is slightly darker and looks a bit dry , about 10 minutes.
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 after each additioon.
Beat in flour , vanilla , peppermint extract and salt until smooth.
Pour cream cheese mixture into pan over baked crust.
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 edge again , then release rim.
If any liquid has pooled on surface of cheese.
Ingredients
cream-filled chocolate sandwich cookies, butter, cream cheese, sugar, sour cream, eggs, all-purpose flour, vanilla extract, peppermint extract, salt, candy cane