White Chocolate Peppermint Cheesecake

Directions

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.