Chocolate-Peppermint Cheesecake

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 10 mins Combine chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan to create an even crust. (10 minutes)

Recipe View 5 mins In a large bowl, beat softened chocolate cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy. (5 minutes)

Recipe View 2 mins Add peppermint extract and mix well. (2 minutes)

Recipe View 3 mins Add eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Pour the cheesecake batter over the prepared crust, spreading evenly. (2 minutes)

Recipe View 45 mins Bake for 40-45 minutes, or until the center is almost set but still has a slight wobble. (45 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)

Recipe View 1 hrs Remove the cheesecake from the oven and run a knife around the rim of the pan to loosen it. Cool completely before removing the springform pan. (60 minutes)

Recipe View 4 hrs Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully chill and set. (240 minutes)

Recipe View 5 mins In a chilled bowl, beat heavy whipping cream with an electric mixer on high speed until soft peaks form. (5 minutes)

Recipe View 2 mins Gradually add the remaining 1 tablespoon of sugar, beating until stiff peaks form. (2 minutes)

Recipe View 5 mins Spoon the whipped cream over the chilled cheesecake, swirling decoratively. (5 minutes)

Recipe View 2 mins Sprinkle the crushed candy cane evenly over the whipped cream. (2 minutes)

Recipe View Slice and serve chilled. Enjoy!