Categories: cheesecake, cobbler, pies, tarts

Ingredients

• 20 peppermint or mint crème Oreo cookies, finely crushed
• 3 Tbsp. butter, melted
• 5 pkg. (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1 cup (8oz.) sour cream
• 3 Tbsp. all-purpose flour
• 2 tsp. peppermint extract
• 4 eggs, lightly beaten
• 1/2 cup crushed candy canes or peppermint candies
• Additional crushed candy or coarsely chopped cookies, optional

Directions

1. Preheat oven to 325 degrees. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inch square). Wrap foil securely around the pan. In a small bowl, mix cookie crumbs and butter; press onto bottom of the pan. Refrigerate 10 minutes.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1 1/2 cups od batter to a small bowl; stir in crushed candy canes. Pour plan batter over crust. Drop candy cane batter by tablespoonsful over the plain batter. Cut through batter with a knife to swirl. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

3. Bake cheesecake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen the sides from pan with a knife; remove foil. Cool cheesecake 1 hour longer. Refrigerate overnight, covering when completely cooled.

4. Remove rim from pan. Top cheesecake with additional crushed candy canes or Oreos if desired.

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