Indulge in the magic of the season with this delightful Peppermint Cheesecake! 
Ingredients:
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup crushed candy canes
• 1/2 cup white chocolate chips
• Whipped cream for garnish
• Additional crushed candy canes for topping
Directions:
. 
Preheat your oven to 325°F (163°C). Combine chocolate cookie crumbs and melted butter, then press the mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes and let it cool.
. 
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and peppermint extract, and mix until well combined.
. 
Beat in the eggs, one at a time, ensuring each is fully incorporated. Fold in sour cream, crushed candy canes, and white chocolate chips.
. Pour the cheesecake mixture over the crust in the pan. Smooth the top with a spatula.
. 
Bake for about 45-50 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door slightly ajar.
. 
Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight to set.
. 
Before serving, garnish with whipped cream and sprinkle with additional crushed candy canes.
Enjoy your peppermint cheesecake!
