DOUBLE CHOCOLATE-PEPPERMINT BARK CHEESECAKE

Double Chocolate-Peppermint Bark Cheesecake image

Peppermint bark? Cheesecake? Double chocolate anything? If you're a fan of all three, this dessert's for you. (And 15 of your closest friends.)

Provided by My Food and Family

Categories Dairy

Time 5h50m

Yield 16 servings

Number Of Ingredients 11

Ingredients

18 vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, melted
1/2 cup whipping cream
15 starlight mints, lightly crushed

Steps:

Heat oven to 325°F.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream and white chocolate; mix well. Pour over crust.
Bake 55 to 60 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Heat bittersweet chocolate and cream in small saucepan on low heat until blended and thickened. Cool slightly until warm. Pour over cheesecake; sprinkle with crushed candy.

Nutrition Facts : Calories 490, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g