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/////////////////////////////////////////// Peppermint Bark Cheesecake Recipe from @Kraft and @BlogsRelease
Posted: 26 Dec 2016 07:04 PM PST

I always have so much leftover chocolate and peppermints or candy canes left over after the holidays. This year I decided that I am going to use them to make a special dessert.
I found this great recipe from Kraft and it looks so easy and delicious. If you have extra candy laying around, give it a try!
Create this yummy Peppermint Bark Cheesecake with crushed mints, chocolate sandwich cookies and white chocolate. Yule love this Peppermint Bark Cheesecake!

Prep Time35min.Total Time6hr. 35min.Servings16 servingsWhat You Need18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)3 Tbsp. butter, melted30 starlight mints, divided4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1 cup sugar4 eggs1 pkg. (4 oz.) BAKER’S White Chocolate, melted1/4 tsp. peppermint extract1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate, divided2 cups thawed COOL WHIP Whipped ToppingMake ItHeat oven to 325°F.Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.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. Pour over crust.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. Source: BlogsRelease

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