Peppermint Bark Cheesecake is a delightful holiday treat with a chocolate cookie crust and white chocolate mint cheesecake filling.
1cupself-rising floursee note
1cupground candy canesapproximately 12 large or 36 small
hot fudge sauce or cocoa powder
crushed candy canes
Preheat oven to 350.
Mix butter, sugar, flour, cocoa powder and egg. Roll out dough to the size of a cookie sheet then slide it on cookie sheet. Bake for 15-20 minutes (longer if you dough is thicker then ⅛"). Turn off oven and leave the cookie in until dry, about 45 minutes. It needs to be as dry as a chocolate wafer or graham cracker.
Meanwhile, pulse candy canes a few times in the food processor to crush them. Remove half and set aside for the filling.
Add the cookie to the food processor and pulse until it is crumbly but not so much it is like flour. Add melted butter and the beaten egg and combine by hand until just moistened.
Press into two 8" pie pans or one 9" springform pan. Put pans on a cookie sheet or wrap the springform pan in aluminum foil to prevent leakage.
Preheat oven to 325. Combine all cheesecake ingredients in a mixing bowl with the reserved candy canes. Mix until smooth and pour into the pan(s).
Bake for 35 minutes, pie pans , or 45-50 minutes for the springform. Watch closely for any cracks, the center should jiggle slightly when done. Remove from oven and cool on cooling rack, approximately 2 hours.
Chill in the refrigerator at least 8 hours.
Before serving, dust with cocoa powder or spread on hot fudge sauce and sprinkle with additional crushed candy canes.
If you don't have self rising flour use 1 cup flour plus ½ teaspoon salt and 1 ½ teaspoons baking powder.