Peppermint Bark Cheesecake

Indulge in the rich and creamy peppermint bark cheesecake, perfect for the holiday season.

Ingredients - Serves 8

Preheat the oven to 325°F (163°C).
In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream and peppermint extract, and mix until well combined.
Add the eggs, one at a time, mixing well after each addition.
Pour the melted white chocolate into the cream cheese mixture and mix until smooth.
Fold in the crushed candy canes.
Pour the batter over the crust in the springform pan.
Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
Remove from the oven and let cool to room temperature.
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
Before serving, garnish with whipped cream and additional crushed candy canes.
Slice and enjoy!