1-1/2 cups graham crackers crumbs

3 Tbsp. sugar

1/4 cup butter, melted

4 pkg. (8-oz.) each cream cheese, softened

1 cup sugar

1/4 tsp. peppermint extract

! cup sour cream

4 squares white baking chocolate

4 eggs

1 cup thawed whipped topping

16 miniature candy canes

Preheat the oven to 325*F.

Line 13x9" baking pan with non-stick foil, with ends extending over sides of pan.  Mix graham cracker crumbs with 3 tbsp. sugar and the butter, press firmly onto the bottom of prepared pan.  Bake 10 minutes.

Beat cream cheese, 1 cup sugar and the extract in a large bowl with an elec. mixer on medium speed until well blended.  Add sour cream and chocolate, mix well.  Add eggs one at a time mixing on low speed after each addition just until blended.  Pour over the crust.

Bake 40 minutes or until center is almost set, cool.  Refrigerate at least 4 hours or overnight.  Lift cheesecake from pan, using the foil as handles.  Top each piece with a dollop of the whipped topping and candy cane just before serving.  Store any left over cheesecake in the refrigerator.

Makes 16 servings