Peppermint Cheesecake

This recipe is from Sunset (a few years back). I love Sunset- have you seen the article this month on Frenso's Christmas Tree Lane? Check it out if you haven't.

Here is the recipe-


PREP AND COOK TIME: About 1 1/2 hours, plus at least 4 hours to cool and chill
MAKES: 12 to 16 servings

12 ounces Oreos, broken into pieces
3 tablespoons melted butter
1 1/2 pounds cream cheese, at room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint candy

1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.

Per serving: 356 cal., 61% (216 cal.) from fat; 6.3 g protein; 24 g fat (13 g sat.); 31 g carbo (0.6 g fiber); 373 mg sodium; 108 mg chol.

Notes- be sure to add candy just before serving- or else the top will turn pink the candy won't look as good.