Peppermint Cheesecake

by: Donna Monday

This festive cheesecake is pretty in pink and perfect for Christmas or Valentine’s Day.

Crust

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted

Filling

1 envelope unflavored gelatin
¼ cup cold water
2 (8-oz.) containers soft cream cheese
½ cup sugar
½ cup milk
¼ cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45-oz). milk chocolate candy bars, finely chopped

Toppings

whipped cream
crushed peppermint candy
chocolate shavings

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until firm.

Garnish with additional whipped cream combined with crushed peppermint candy and shaved chocolate.