Peppermint Bark Cheesecake

INGREDIENTS (Serves 16)

For the Crust:
20 Oreos, finely crushed
3 T. unsalted butter, melted

For the Filling:
6 oz. white baking chocolate, chopped
½ C. heavy cream
3½ (8 oz.) pkgs. cream cheese, softened
1 C. sugar
4 eggs
1 sp. peppermint extract
1½ tsp. vanilla
½ C. sour cream
5 oz. semisweet baking chocolate, chopped
⅓ C. peppermint bits or crushed peppermint candies

For the Topping:
2 oz. white baking chocolate, chopped
1 C. heavy cream
2 T. sugar
½ (8 oz.) pkg. cream cheese, softened
¼ tsp. peppermint extract
Garnishes of your choice

DIRECTIONS

Preheat your oven to 350°. Cover the outside and underside of a 9ʺ springform pan with heavy-duty foil; spritz the inside of the pan with cooking spray.

For the crust, stir together the Oreos and butter until moistened; press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set on a cooling rack. Reduce oven temperature to 325°.

For the filling, melt the white chocolate and cream together in the microwave at 50% power, stirring every 20 seconds; whisk until smooth, then set aside. In a mixing bowl, beat together the cream cheese and sugar until smooth. Beat in eggs one at a time; stir in peppermint extract, vanilla, and sour cream. Stir in the melted white chocolate. Tap the bowl on the counter several times to eliminate air pockets. Fold in the semisweet chocolate and peppermint bits and spread evenly over the crust. Set inside a big roasting pan on the center rack of the oven. Pour enough boiling water into the roasting pan to cover half the springform pan. Bake for 1½ hours or until the edges of the cheesecake are beginning to set but the center jiggles slightly. Carefully remove the pan from the water and set on a cooling rack for 45 minutes.

Cover with plastic wrap, leaving a small opening for heat to escape, and chill overnight.

For the topping, melt the white chocolate in the microwave at 50% power; set aside. In a chilled mixing bowl with chilled beaters, beat the cream until soft peaks form; add the sugar and beat until very stiff peaks form. In a separate mixing bowl, beat cream cheese until smooth; stir in the peppermint extract and melted white chocolate. Fold in the whipped cream and spread evenly over the chilled cheesecake; chill 1½ hours longer.

Run a knife around the edge of the pan to loosen; remove the sides of the pan, slice the cheesecake, and garnish any way you’d like.