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