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When you want the most festive Christmas dessert, this white chocolate peppermint cheesecake topped with mini candy canes is the best choice. Make it a holiday tradition!
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Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and peppermint extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool.
Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Top each piece with a dollop of whipped topping and a candy cane.
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