Make It
Step 1
Preheat oven to 325° F. Grease 9-inch springform pan.
Step 2
Place cookies and butter in food processor; process until finely crushed. Press onto bottom of 9-inch springform pan. Place in freezer for 5 minutes.
Step 3
Beat cream cheese, 1/2 cup sugar and Coffee mate Peppermint Mocha Flavor Liquid in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour into crust.
Step 4
Bake for 40 to 45 minutes or until edge is set but center still moves slightly. Remove from oven while making the topping.
Step 5
Combine sour cream, remaining 2 tablespoons sugar and vanilla extract in medium bowl; mix well. Gently spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
Step 6
Refrigerate for several hours or overnight. Remove side of springform pan to loosen. Garnish with peppermint candies.
Ingredients
Get Creative With Creamers– Start Cooking
