White Chocolate Peppermint Bark Cheesecake

I hosted Christmas this year and I needed a dessert!  I had already been making tons of other stuff like cupcakes for the girl's parties at school, cookies (because what's Christmas without cookies?!?!), stuff for Christmas Eve at my parent's house (for 25 people) and Christmas dinner for 12.  I needed something I could prepare a few days before, but something that would be delicious with a WOW factor!  So while searching I found THIS and decided to give it a try!  It took a pretty decent amount of time due to all the layers, but the end result was worth it!  If you like peppermint flavor anything and cheesecake...you will LOVE this dessert and so will everyone you serve it to!  And a little goes a long way..make sure you slice into thinner pieces and save some for another day!

White Chocolate Peppermint Bark Cheesecake

Crust:
2 cups Chocolate Cookie Crumbs (22 regular Oreos -- regular not Double Stuffed)
3 tbsp. butter,  melted

Filling:  
3 blocks of cream cheese, softened
1 cup sugar
4 oz. white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark (RECIPE) approx. 1 1/2c chunks

Mousse:
1/2 cup Cool Whip, softened
4 oz.  cream cheese, softened
2 oz. white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla


••••Make the peppermint bark before you are ready to make the cheesecake.  I usually have some made during the holiday season, but if you do not...make sure you have it made a day or 2 before you are ready to make the cake.  •••••

Preheat oven to 350 degrees.  Using 2 sheets of tin foil prepare your 9" spring form pan.  
Using a food processor blend cookies until they are fine crumbs.  Add melted butter and blend together.  
Transfer the crumbs to the pan and using a flat bottom cup, press crumbs down to make an even crust.  
Bake for 10 minutes and set aside.

Reduce temperature to 325 degrees.

Cut up peppermint bark into small pieces and set aside.

Melt 4oz of white chocolate.  I use the microwave and check it (and stir it) every 30 seconds until fully melted.  You can also use a double broiler.  

Filling:
In a large bowl (I use my stand mixer), beat cream cheese until smooth.  Add sugar and mix well.  Add melted chocolate, flour, heavy cream, salt and peppermint extract.   Make sure to scrap the bowl between each new addition.  Mix well.  Add one egg at a time and then mix until smooth and well blended.
Add peppermint bark pieces and stir by hand.

Transfer the whole spring form pan (with crust) to a larger roasting pan and pour filling into spring form pan.  Add hot water to roasting pan....fill half way up the sides of the spring form pan.  

Carefully place in center of oven and bake for 1 hour.  

Turn oven off and keep door shut, but leave cheesecake in the oven for an additional 45 minutes.  

Remove spring form pan from roasting pan and allow to cool for an hour before chilling.

Chill 4 hours or overnight before adding the mousse.  

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


Carefully remove side of spring form pan.  Spread mousse mixture evenly over cheesecake. 

Chill for another 4 hours or overnight before serving. 

Serve topped with whipped cream, chocolate shavings and crushed candy cane!  

ENJOY!!!!! 

~Gianna~