Peppermint Cheesecake

Peppermint Cheesecake

18 Oreo cookies
1/4 cup butter, melted
30 peppermint candies
32 oz of cream cheese, softened
16 oz sour cream
1/2 c sugar
1 tsp vanilla
1/2 tsp peppermint extract
4 eggs, lightly beaten

Wrap a double layer of foil around the bottom and outside of two lightly greased 6 inch springform pans to form a watertight seal; set aside.

For crust: Place chocolate sandwich cookies in a food processor. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down side to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil wrapped pans.

Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. (You should have about 3/4 cup.) Set candies aside.

For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs, one at a time, beating after each addition just until combined. Stir in peppermint candies. Pour over crusts, spreading evenly.

Place the foil-wrapped springform pans in a 13x9x2 inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.

Bake in a preheated 325 oven for 60-70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cook completely in pans on wire racks. Remove foil. Cover and chill overnight.

Garnish with chocolate curls and/or coarsely crushed peppermint candies.