Peppermint Bark Cheesecake
One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 199 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 35. Head to the store and pick up peppermint extract, baker's chocolate, cool whip whipped topping, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes about 6 hours and 35 minutes.
Instructions
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan.
Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake.
Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.