PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE image

Yield 16

Number Of Ingredients 10

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) 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
4 squares BAKER'S White 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 extending over sides of pan. 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 well 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 just before serving.