2pkg., 250 g each Philadelphia Brick Cream Cheese, softened
½cupsugar
1tsp.vanilla
¼teaspoonpeppermint extract
2eggs
2tablespooncrushed peppermint candies
Instructions
Preheat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 9-inch square baking pan. Melt 2 oz. chocolate as directed on package.
Beat cream cheese, sugar, vanilla and peppermint extract with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25 to 28 min. or until centre is almost set. Cool to room temperature, melt remaining chocolate; drizzle over cheesecake, sprinkle with crushed peppermint candies. min.; spread with jam. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate at least 4 hours. Cut into 24 bars.
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