What could be more festive than this seasonal peppermint bark cheesecake?
- 1 9-ounce box chocolate wafer cookies
- 2 tablespoons sugar
- 1/2 cup butter, softened
- 4 8-ounce boxes cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup white chocolate chips
- ½ cup sour cream
- 1/3 cup hard red-and-white peppermint candy, crushed
- 1 Peppermint Bark Chocolate for decoration (optional)
For the Crust
Wrap outside of a 9-inch diameter spring-form pan with aluminum foil. Finely grind cookies with sugar in a processor; add butter, process to blend. Press mixture onto bottom and up sides of prepared pan.
For the Cheesecake
Preheat oven to 350°F. Beat cream cheese in a large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in heavy cream and vanilla. Pour into prepared crust.
Place spring-form pan in a large roasting pan. Add enough hot water to come 1/2 inch up the sides of the spring-form pan. Bake cheesecake until center is just set, about 50 minutes. Remove pan from water; remove the foil and cool cake in the spring-form for about 1 hour.
For the topping
Heat heavy cream in a small saucepan. Remove from heat, add white chocolate chips and let stand for a minute. Whisk chocolate until smooth, add sour cream and whisk to combine. Stir in crushed candy. Pour topping over the cooled cheesecake, carefully spreading the mixture over the top. Refrigerate uncovered for about 1 hour, then cover and chill over night.
Run a sharp knife around pan sides to loosen cake; release pan sides.
Garnish top edges with chopped Peppermint Bark Chocolate (optional).