PEPPERMINT CHEESE CAKE ENJOY DAN:

         PEPPERMINT BARK CHEESECAKE MY WAY by CHEF DAN:

Serves 16

INGREDIENTS:

30-ginger-snap cookies

1-tablespoon butter, melted

35-starlight mints, divided

4-(8 Oz) packages cream cheese, softened

1-cup sugar

4-eggs

1-(4 Oz) package Bakers semi-sweet chocolate

1-teaspoon peppermint extract

2-ounces Bakers white chocolate

1-(12 Oz) package peppermint bark.

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Using a food processer with a blade process 18 cookies until finely chopped.

2.   Add butter; mix well.

3.   Press onto the bottom of a 9-inch springform pan.

4.   bake 10 minutes.

5.   Crush 30 mints, then chop 10 of remaining cookies.

6.   Beat cream cheese & sugar in a bowl with mixer until blended.

7.   Add eggs 1 at a time,

8.   Mixing on low speed after each egg until just blended.

9.   Stir in mints & chopped cookies.

10  Pour over crust.

11  Bake 55-minutes or until almost set.

12  Refrigerate for 4 hours.

13  Crush remaining mints, then chop remaining cookies + peppermint extract.

14  Melt chocolate separately as directed on the package.

15  spread semi-sweet chocolate on a thin layer on a prepared baking sheet.

16  Top with tablespoonfuls white chocolate.

17  Swirl gently with spoon.

18  Top with crushed mints & chopped cookies.

19  Refrigerate until firm.

20  Break chocolate bark into small pieces.

21  Sprinkle over cheesecake before serving.

ENJOY DAN:                                                     MERRY CHRISTMAS!!!!