Chocolate-Peppermint Cheesecake - cooking recipe

Ingredients

1 1/4 cups chocolate cookie baking crumbs
1/4 cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
3/4 cup white sugar
1 teaspoon peppermint extract
3 eggs
1/2 cup whipping cream
1 tablespoon white sugar
1 candy cane, crushed

Preparation

Heat oven to 350 degrees F (175 degrees C).
Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.