White Chocolate Peppermint Cheesecake
8 ounces white chocolate
2 cups crushed Essential Baking Company Peppermint Swirl cookies
6T melted butter
19 oz cream cheese
8 oz mascarpone
3/4 cup sugar
1/4 t salt
3 eggs
1/4 teaspoon peppermint extract
2 oz white chocolate for topping
Preheat oven to 325 degrees.
Melt 8oz white chocolate over low heat in a heavy saucepan or over a bain marie being careful not to burn the chocolate.
In a separate bowl combine the crushed cookies and melted butter. Press the mixture into the bottom of a 9" springform pan. Blind bake for ten minutes and cool.
In mixer combine cream cheese, mascarpone, sugar, extract and salt on medium speed. Add the melted white chocolate and combine. Add eggs one at a time, beating after each addition until combined. Pour over cooled crust.
Place springform pan on a sheeetpan and bake on middle rack of the oven until set, about 50 minutes.
Cool for 20 minutes on a wire rack.
Loosen the sides with a knife, remove springform and cool completely.
Chill overnight covered.
Melt the 2 oz of white chocolate and drizzle over the top randomly.
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