White Chocolate Peppermint Cheesecake – Filling
12 oz. (about 2 ¼ cups) Good quality white chocolate, chopped
1 cup Heavy cream
1 ½ lbs. (three 8 oz. pkgs) Cream Cheese at room temperature
¼ cup confectioner’s sugar
1 tsp. peppermint extract
3-4 drops red food coloring
Coat an 8 or 9 inch spring form pan with nonstick spray and line pan with parchment or wax paper. Set aside.
In a sauce pan over medium heat, combine white chocolate and cream; stirring constantly until melted and smooth.
Remove from heat and refrigerate until cool.
In a large bowl, beat cream cheese until smooth. Add confectioner’s sugar and peppermint extract. Beat until well blended.
Add the white chocolate mixture and the red food coloring.
Beat until mixture is light and fluffy, 3-4 minutes.
Pour filling into the crust, smoothing the top.
Cover with foil and refrigerate overnight or for up to 3 days.
Release the spring form and smooth sides of the cake with a hot knife.
Pipe edges with sweetened whipped cream and sprinkle edges with crushed peppermint candy.
White Chocolate Peppermint Cheesecake – Crust
14 – 16 Candy Cane (or regular if desired) Oreo cookies, crushed
2 Tbs. melted butter
Crush Oreo cookies and whirl through a food processor until they are ground fine.
Add melted butter and process until crumbs stick together.
Press firmly into the bottom of prepared cake pan.
Set aside until filling is ready.