Cheesecake with Chocolate-Peppermint Filling

1. Heat oven to 350 degrees F (175 degrees C).

2. Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.

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. 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. 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.

Variation:

Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER’S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.

Variation:

For a change of pace, prepare using your favourite extract, such as almond or orange, and omitting the candy cane garnish.

Shortcut:

Enjoy a serving of this rich and indulgent treat on special occasions.

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