First, set the cream cheese, eggs, and yolks on the counter so they reach room temperature. Soft cream cheese beats smooth much more easily. After that, everything else comes straight from the pantry.
Total Time:0 hours
Ingredients
For the crust
3 cups chocolate cookie crumbs, such as Oreo
3/4 cup unsalted butter, melted
6 tbsp granulated sugar
1/4 tsp salt
For the filling
2 250-g blocks cream cheese, at room temperature
3 large eggs, at room temperature
2 egg yolks, at room temperature
1 1/4 cups sour cream
2 1/2 cups white chocolate chips, melted
1 tsp peppermint extract or 45 drops peppermint oil
Red gel food colouring
To finish (optional)
Whipped cream
Crushed candy canes
Instructions
Heat the oven and prep the pan
Place the rack in the center of the oven and heat it to 350°F. Spray a 9 × 13-inch pan with oil, then line it with parchment paper.
Bake the crustx
Stir the cookie crumbs, melted butter, sugar, and salt together in a medium bowl. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set it aside to cool completely.
Beat the cream cheese
While the crust cools, beat the cream cheese in a medium bowl with an electric mixer on medium until smooth. Then add the eggs and the yolks one at a time, mixing after each.
Add the sour cream, white chocolate, and mint
Stir in the sour cream first. Next, stir in the melted white chocolate until everything looks even. Finally, add the peppermint extract (or oil). Melt the chocolate gently, and let it cool a little before it meets the eggs.
Make the red swirl
Scoop out 1/2 cup of the filling into a small bowl. Pour the rest evenly over the cooled crust. Stir red gel food colouring into the small bowl until you like the shade. Dollop the red filling over the pan, then drag a butter knife through it a few times to marble it.
Bake, cool, and chill
Bake for 40 to 45 minutes, until just set. The center should no longer look liquid, because the eggs need to bake through. Move the pan to a rack and let it cool completely. Then refrigerate it for at least 8 hours.
Slice and garnish
Cut the cheesecake into 16 rectangles. Top each one with whipped cream and crushed candy canes if you’d like.
