Peppermint Bark Cheesecake

I made this recipe for Christmas this year. My family couldn’t get enough of it. They said it was the very best cheesecake they had ever had. I make a lot of desserts, and this was my favorite dessert that I have made. I’m making it again for New Year

Peppermint Bark Cheesecake

Ingredients
Crust
20 (228g) cream filled chocolate wafers, such as original Oreos, finely crushed
3 Tbsp (43g) unsalted butter, melted
Cheesecake filling
6 oz . white chocolate , chopped
1/2 cup (120ml) heavy cream
3 1/2 (8 oz) pkgs. Philadelphia Cream Cheese, well softened (28 oz total)
1 cup (215g) granulated sugar
4 large eggs
1 tsp peppermint extract (use an extra 1/2 tsp if you'd like a stronger flavor)
1 tsp vanilla extract
1/2 cup (120g) sour cream
5 oz . semi-sweet chocolate , chopped, plus about 3 oz. more for topping
1/3 cup (58g) peppermint bits or crushed candy canes or starlight mints, plus more for topping
Mousse
2 oz . white chocolate , chopped
1 cup (235ml) heavy cream
2 Tbsp (30g) granulated sugar
4 oz cream cheese , softened
1/4 tsp peppermint extract

Instructions

1. For the crust:
2. Preheat oven to 350 degrees. Line outside of an 9-inch springform pan with an 18 by 18-inch sheet of heavy duty aluminum foil (this will prevent water from leaking into cheesecake so make sure it doesn't get any tears). In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan. Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Reduce oven temperature to 325 degrees.
3. get the full instructions @ cookingclassy.com

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