Peppermint Patty Cheesecake

Directions

1. Cut a piece of parchment paper to cover base of 9 inch springform pan.
2. Wrap base and the outside of springform pan with a double layer of tin foil to create a water proof barrier. Place springform pan on baking tray (with sides). Set aside.
3. Preheat oven to 325°F (162°C).

Base

1. Combine Kinnikinnick Chocolate Cookie Crumbs and butter. Use your hands or a pastry cutter to combine.
2. Press crumb into base and ¼ way up side edges of springform pan.

Filling

1. In a small pot, melt white chocolate and ⅓ cup cream. Set aside to cool slightly.
2. In a separate small pot, melt semi-sweet milk chocolate with reserved 2 tablespoons cream. Set aside to cool slightly.
3. In a medium bowl beat cream cheese until smooth, scraping sides of bowl down in between mixing (approx. 5 - 7 minutes).
4. Add ½ cup granulated sugar to creamed cheese and mix until smooth. Beat in eggs one at a time, scraping down sides of bowl after each addition.
5. Slowly add vanilla extract and melted white chocolate to cream cheese mixture. Mix just until combined.
6. Divide cream cheese mixture into two portions.
7. Add melted semi-sweet chocolate to one portion. Mix until combined and set aside.
8. Add peppermint extract and food colouring to the second portion. Mix until combined and set aside.

Assembly

1. Pour ½ of the peppermint flavoured portion over cookie crust base.
2. Pour chocolate portion on top of peppermint layer. 
3. Finish remainder of peppermint mixture on top. Swirl with a tooth pick or knife (careful not to touch cookie base).
4. Place cheesecake in preheated oven. Add water to baking tray to create a water bath.
5. Bake in preheated oven for 75 minutes.
6. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours.
7. Remove from refrigerator. Remove outer springform pan ring from cheesecake. Carefully lift cheesecake off pan base and parchment paper.

Chocolate Coating (Optional)

1. Heat cream in a small pot over medium-low heat just until the boiling point. Pour over chopped dark chocolate. Stir until chocolate is completely melted. Let cool.
2. Place cheesecake on a turntable or wire rack.
3. Pour chocolate coating over cheesecake starting from the middle and working your way towards the edge of the cheesecake.
4. Use a offset palette knife to spread chocolate coating evenly on top and over edge of cheesecake.
   
5. Let chocolate coating set slightly before placing on a serving plate.
6. Decorate with optional peppermint patties.
7. Place in the refrigerator to allow chocolate coating to set (approx. 30 minutes).

Yields 1 cheesecake