1cupground candy canes(approximately 12 large or 36 small)
⅓cupbutter(melted)
1egg(beaten)
CHEESECAKE
24ouncescream cheese
3eggs
1egg white
11ounceswhite chocolate(melted)
½cupsugar
½teaspoonvanilla
Instructions
Preheat oven to 350℉.
Mix flour, cocoa powder, ½ cup butter, sugar and 1 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.
Pulse candy canes a few times in a food processor to crush them. Remove half and set aside for the topping.
Break the cookie into chunks and add to the bowl of the food processor with the candy canes. 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 inch pie pans or one 9 inch 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. Mix until smooth and pour into the crust (s).
Bake for 35 minutes for 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 top with remaining crushed candy canes.
Notes
If you don't have self rising flour use 1 cup flour plus ½ teaspoon salt and 1 ½ teaspoons baking powder.