Philadelphia White Chocolate-Peppermint Cheesecake

16 servings, one piece each

1 1/2 cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 squares BAKER'S Premium White Baking Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

PREHEAT oven to 325 degrees F. Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 minutes.

BEAT cream cheese, 1 cup sugar and the extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight.

Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

Serving Suggestion: This is a great dessert to share at a holiday party. At 16 servings, there's enough for a crowd.

Nutritional Information: Calories 440 Total fat 30 g Saturated fat 18 g Cholesterol 150 mg Sodium 320 mg Carbohydrate 35 g Dietary fiber 0 g Sugars 27 g Protein 7 g Vitamin A

20 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.