Crushed-Peppermint Cheesecake

Crushed-Peppermint Cheesecake

12 oz creme-filled chocolate sandwich cookies, such as Oreos,
broken into pieces
3 tablespoons melted butter
1 1/2 pounds cream cheese, at room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint candy

  1. Place cookies in a heavy zip-lock 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. Bake in a 300° oven until crust is
    slightly darker and looks a bit dry, about 10 minutes (leave oven on).

  2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream
    cheese and sugar until well blended. Beat in sour cream. Add eggs one
    at a time, beating to blend after each addition. Beat in flour,
    vanilla, peppermint extract, and salt until smooth. Pour cream cheese
    mixture into pan over baked crust.

  3. Bake until edges are just golden and center jiggles slightly when
    pan is gently shaken, about 1 hour. Run a knife around edge of pan
    rim. Place pan on a wire rack and cool cheesecake completely in pan.
    Cover and chill until cold, at least 4 hours or up to 2 days. Run a
    knife around rim again, then release rim. If any liquid has pooled on
    surface of cheesecake, blot dry gently with a paper towel.

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