Crushed-peppermint Cheesecake

Total Time: 6 hrs 10 mins Preparation Time: 5 hrs Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 12 ounces cream-filled chocolate sandwich cookies, such as oreos, broken into pieces
• 3 tablespoons melted butter
• 1 1/2 lbs cream cheese, at room temperature
• 3/4 cup sugar
• 1/3 cup sour cream
• 4 eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon salt
• 1/3 cup coarsely crushed peppermint candy

Recipe

• 1 place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. pour into a buttered 9-inch round 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° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
• 2 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 to blend after each addition. beat in flour, vanilla, peppermint extract, and salt until smooth. pour cream cheese mixture into pan over baked crust.
• 3 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 rim again, then release rim. if any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
• 4 decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.