Peppermint Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225966

• CRUST:
• 2 cups Oreo cookie crumbs
• 2 tablespoons melted butter
• Cooking spray
• 
  FILLING:
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs
• 4 crushed candy canes
• 1 cup Oreo cookie crumbs

Good with hot fudge sauce & additional candy cane crumbs on top

Preparation

Preheat oven to 300°.

To prepare the crust, combine the ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake for 8 minutes at 300 degrees.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped candy and cookies.

Pour cheese mixture into prepared pan; bake at 300° for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Serve topped with hot fudge sauce and candy cane crumbs as desired.