I’ve made this for special holiday desserts - a IHES teacher holiday get together and Christmas dinner at Karen’s house with the family. It is very rich and heavy. Literally - it weighs about ten pounds!
2 cups chocolate cookie crumbs (I think I’ve used chocolate Teddy Grahams)
4 Tbsp. sugar
½ cup butter, melted
2 cups sour cream
1 cup sugar
4 eggs
3 tsp. vanilla
½ tsp. peppermint extract
4 8 oz. pkg cream cheese
3 Tbsp. butter, softened
1 cup crushed candy canes or peppermint candies
Cool Whip
Preheat oven to the 325 degrees. Combine the first three ingredients and press into the bottom of a glass 13x9 pan. Set aside. Mix sour cream, sugar, eggs, flour, and extracts in mixer until smooth. Add cream cheese and butter until completely smooth. Stir in most of crushed candy.
Pour into crust. Bake on the lowest rack of the oven for 60 minutes or until firm. Allow to cool and refrigerate overnight. To serve, loosen the edges with a knife. Spread Cool Whip over the top and add the rest of the candy to decorate.
