Shelly's Recipe

CANDY CANE SWIRL CHEESECAKE

Category: Cheesecake

Cookie Crumb Crust (recipe follows)
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 1/2 tsp vanilla extract
3 eggs
42 Hersheys Kisses Candy Cane Mint Candies, divided
1 tbsp milk
Sweetened whipped cream

Heat oven to 350. Prepare cookie crumb crust. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.

Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tbspfuls onto vanilla batter. Gently swirl with knife for marbled effect. Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers.

Cookie Crumb Crust: Heat oven to 350. Stir together 1 1/2 vanilla wafer cookie crumbs (about 45 cookies) and 1 tbsp sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 minutes; cool.