So if you like mint, and cheesecake, I bet you would enjoy this little number!
From Canadian Living, can be found on the website here.
2 pkg cream cheese, softened
3/4 cup granulated sugar
2 cups sour cream
1 tbsp lemon juice
1 tsp peppermint extract
1-1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
1 cup sour cream
2 tbsp granulated sugar
1/2 tsp vanilla
2 tbsp coarsely crushed candy canes
Grease bottom of 9-inch springform pan; line side with parchment paper. Set pan on large square of heavy-duty foil; press up side of pan. Set aside.
Crust: In bowl, stir crumbs with butter until moistened; press into prepared pan. Bake in centre of 350°F oven until firm, 10 minutes. Let cool on rack.
In large bowl, beat cheese until fluffy. Beat in sugar until smooth; beat in eggs, 1 at a time. Beat in sour cream, lemon juice and peppermint extract. Pour over crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch up sides.
Bake cheesecake in centre of 325°F oven until shine disappears and edge is set yet centre still jiggles slightly, about 1 hour.
Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let stand in oven for 1 hour.
Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) To serve, sift candy to remove powder; sprinkle pieces around edge.
Alternatively, if you are like Reggie and aren't big on the mint flavour, swap out the mint extract for vanilla and use berries or chocolate flakes as topping!
6 days, we are 6 days away from Pip's first Christmas! I am starting to get excited!