Crushed Peppermint Cheesecake

Directions

1Place cookies in a heavy ziplock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs. Mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.

2Bake 10 minutes at 300 until crust is slightly darker and looks a bit dry.

3Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.

4Beat in sour cream.

5Add eggs one at a time, beating to blend after each addition.

6Beat in flour, vanilla, peppermint extract, and salt until smooth.

7Pour cream cheese mixture into pan over baked crust.

8Bake about 1 hour at 300 until edges are just golden and center jiggles slightly when pan is gently shaken.

9Run a knife around edge of rim. Place pan on a wire rack and cool completely in pan.

10Cover and chill until cold, at least 4 hours or up to 2 days.

11Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

12Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.