Cookies And Cream Peppermint Cheesecake
Courtesy of PHILADELPHIA® Cream Cheese 16 Servings • 20 Min. Prep Time • 55 Min. Cook Time • 4 Hours Chill Time
| Ingredients |
|---|
| 28 vanilla creme-filled chocolate sandwich cookies, divided |
| 1 Tbsp. butter, melted |
| 30 starlight mints, crushed |
| 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened |
| 1 cup sugar |
| 4 eggs |
Directions:
1. Heat oven to 325°F.
2. Chop 10 of the cookies for later use. Use pulsing action of food processor to process remaining cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan.
3. 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. Stir in crushed mints and chopped cookies. Pour over crust.
4. Bake cheesecake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
5. Refrigerate cheesecake 4 hours.
Fun Idea: Add holiday sprit by topping the chilled cheesecake with marbled peppermint chocolate bark. Crush 2 additional starlight mints, then chop 5 additional cookies. Cover baking sheet with parchment. Melt 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate and 2 oz. BAKER'S White Chocolate separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm. Break chocolate bark into small pieces; sprinkle over cheesecake before serving.
