Ingredients

• 1.25 cups chocolate cookie baking crumbs
• 0.25 cups butter , melted
• 3 , 250 g
• 0.75 cups white sugar
• 1 teaspoon peppermint extract
• 3 large eggs
• 0.5 cups whipping cream
• 1 tablespoon white sugar
• 1 candy cane , crushed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

Nutrition per serving