Chocolate Peppermint Cheesecake


1 cup  gluten free graham cracker crumbs
3/4 cup  plus 3 Tbsp. sugar, divided
3 Tbsp.  butter, melted
3 pkg.  (8 oz. each) Cream Cheese, softened
  (4 oz.) White Chocolate OR Semi Sweet Chocolate, melted
1/4 tsp.  peppermint extract
3  eggs

Make it

1) Heat oven to 325°F.

2) Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

  3) Beat cream cheese and remaining sugar with mixer until well blended.

4) Add chocolate and extract; mix well.

5) Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

6) Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

7) Refrigerate 4 hours.


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