4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 oz. BAKER'S White Chocolate
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Let's Make It
Heat oven to 325°F.
Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
Break chocolate bark into small pieces; sprinkle over cheesecake before serving.
Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve 1 Tbsp. crushed candy for sprinkling over the swirled chocolate bark; stir remaining crushed candy into the cheesecake batter before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat 0.5g
Total Carbohydrates 49g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.