Peppermint Bark Cheesecake

Peppermint Bark Cheesecake
Crust Ingredients:
2C chocolate cookie crumbs (22 regular Oreos with filling)
3 tbsp butter, melted

Filling Ingredients:
3 – 8oz blocks cream cheese, softened
1C sugar
4oz white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1 ½ C Dark Chocolate Ghiradelli Peppermint Bark (roughly (2) 3.5oz bars)

Mousse Ingredients:
1C cool whip, softened
4oz cream cheese, softened
4 oz white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla
Peppermint bark pieces for topping

Preheat oven to 350 degrees. Line the bottom of a 9″ spring-form pan with parchment paper and grease the pan and parchment with butter. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Using a fork or the bottom of a glass, press down to create an even crust. Bake crust for 10 minutes. Set aside and let cool before adding the cheesecake batter.

Reduce temperature to 325 degrees. Add a container of boiling water into the oven to create humidity for baking. (I use bread loaf pans ¾ full of water)

Freeze peppermint bark for ten minutes. Place in plastic Ziploc bag and break apart with a meat tenderizer or rolling pin. Set aside.

Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, heavy cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well. (Not too long, as this will aerate the cake, causing cracks later.)

Add peppermint bark pieces, stir by hand.

Pour filling into crust. Carefully place in center of oven. Bake at 325 degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes to an hour. Remove and allow to sit for 1 to 2 hours.

Chill covered overnight before adding the mousse.

In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

Chop up enough peppermint bark to cover the top of the cheesecake, and place on the cheesecake before serving.

Store covered in the refrigerator or freezer.