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Culinary Corner with Chef Morissa: Peppermint Bark Cheesecake

Filling:
• 10 oz. White chocolate, chopped
• ½ cup Heavy cream
• 3 8oz packages Cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1 tsp. Peppermint extract
• 1 tsp. Vanilla extract
• ½ cup Sour cream
• 5oz. Chocolate chips
• ½ cup Peppermint
(candies or candy canes), crushed

Crust:
• 20 Oreo cookies
• 3 tbsp. Butter, melted

Mousse:
• 2oz. White chocolate,
chopped
• 1 cup Heavy cream
• 2 tbsp. Sugar
• 4oz. Cream cheese
• 1 tsp. Peppermint
extract

PREPARATION

Preheat oven to 350. Line outside of springform pan with foil. In a mixing bowl, stir crushed Oreos with melted butter until moistened. Firmly press mixture into an even layer in the bottom of springform pan. Baked for 10 minutes and allow to cool. Reduce oven temperature to 325. Filling: Add 5oz. of white chocolate and ½ cup of heavy cream to microwave safe bowl. Heat for 20 seconds, stir and heat again until melted. In mixing bowl, using an electric mixer, whip together cream cheese and sugar until smooth. Mix in eggs one by one then add the extracts, sour cream and melted white chocolate. Add 5oz of chocolate, peppermint bits and fold several times until incorporated. Spray inside of springform pan with non-stick spray and pour mixture over crust layer. Set cheesecake in roasting pan and set in center of oven. Carefully pour boiling water around springform pan until halfway. Bake 1.5 hours. Remove from oven and allow to cool on a wire rack. Chill overnight. Mousse: Melt remaining white chocolate in microwave safe bowl in 20 second intervals, stirring in between. In a bowl using an electric mixer, whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form. In a separate bowl, whip cream cheese until smooth; add melted white chocolate and peppermint extract. Fold in whipped cream. Spread on cooled cheesecake and return to fridge for 2 more hours. Garnish cheesecake with chopped chocolate and peppermint.

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