Peppermint Panache Cheesecake Source: Christmas with Southern Living 1995 Candy canes atop the cake hint at the crushed peppermints found in each slice. 2 1/4 cups cream-filled chocolate sandwich cookie crumbs 2 tablespoons butter or margarine, melted 32 ounces cream cheese, softened 1 1/4 cups granulated sugar 1/2 cup whipping cream 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 4 large eggs 1 cup coarsely chopped cream-filled chocolate sandwich cookies 1/3 cup coarsely crushed hard peppermint candies 10 ounces premium white chocolate, finely chopped 1/3 cup whipping cream Small candy bars for garnish Combine 2 1/4 cups cookie crumbs and butter, stir well. Firmly press onto bottom and 2 inches up sides of a (9-inch) springform pan. Bake at 350 degrees for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 325 degrees F. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add 1/2 cup whipping cream, flour and vanilla extract; beat well. Add eggs, one at a time, beating after each addition. Stir in 1 cup chopped cookies and 1/3 cup crushed peppermint candies. Pour batter into prepared crust. Bake at 325 degrees F for 1 hour or until almost set. Remove to a wire rack; let cool completely. Cover and chill at least 8 hours. Remove sides of springform pan. Bring water to a boil in bottom of a double boiler; remove from heat. Combine white chocolate and 1/3 cup whipping cream in top of double boiler; place over hot water. Heat until chocolate is melted and smooth, stirring constantly with a rubber spatula. Let mixture cool slightly (3 to 5 minutes). Spread white chocolate mixture over top and sides of cheesecake. Garnish with candy canes. Makes 1 (9-inch) cheesecake.