Creamy cheesecake, chocolate cookie base, and crunchy peppermint bark topping for holiday indulgence.
# What You'll Need:
→ Crust
01 - 20 chocolate sandwich cookies, crushed
02 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 24 ounces full-fat cream cheese, softened
04 - 1 cup granulated sugar
05 - 4 ounces white chocolate, melted and cooled
06 - 1/2 cup sour cream, at room temperature
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract
10 - Pinch of salt
→ Peppermint Bark Topping
11 - 3.5 ounces white chocolate, melted
12 - 2 ounces dark or semisweet chocolate, melted
13 - 1/3 cup crushed peppermint candies
# Method:
01 - Preheat oven to 325°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Mix crushed chocolate sandwich cookies with melted butter until well combined. Press mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then cool completely.
03 - In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy using an electric mixer.
04 - Blend in melted white chocolate and sour cream until fully incorporated.
05 - Add eggs one at a time, mixing gently and scraping down sides after each addition. Stir in vanilla extract, peppermint extract, and salt until mixture is uniform.
06 - Pour filling over cooled crust and smooth the surface with a spatula.
07 - Place pan on a baking sheet and bake for 60 minutes until the center is just set but still slightly jiggly.
08 - Turn off oven, crack oven door, and allow cheesecake to cool inside for 1 hour.
09 - Remove cheesecake from oven and bring to room temperature. Refrigerate for a minimum of 4 hours or overnight.
10 - Once fully chilled, drizzle melted dark and white chocolates across the top. Sprinkle evenly with crushed peppermint candies, then allow topping to set before slicing and serving.
