DOUBLE CHOCOLATE-PEPPERMINT CHEESECAKE

Double Chocolate-Peppermint Cheesecake image

What's better than Chocolate-Peppermint Cheesecake? Double Chocolate-Peppermint Cheesecake! And it's ready for the oven in just 15 minutes.

Provided by My Food and Family

Categories Dairy

Time 6h5m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

10 chocolate graham crackers, finely crushed (about 1-1/2 cups)
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g