<html><head><meta http-equiv="content-type" content="text/html; charset=utf-8"></head><body dir="auto"><div style="-webkit-text-size-adjust: auto; "><span></span></div><div style="-webkit-text-size-adjust: auto; "><span>With thanks to Bev Bafus . . .</span></div><div style="-webkit-text-size-adjust: auto; "><br></div><div style="-webkit-text-size-adjust: auto; ">This ought to help me maintain my one-pack.<br><span></span><br></div><div style="-webkit-text-size-adjust: auto; "><img src="cid:55E841C9-2B23-4D84-91AA-0E6639B34DB8" id="55E841C9-2B23-4D84-91AA-0E6639B34DB8" width="288" height="424"></div><div style="-webkit-text-size-adjust: auto; "><br></div><div><div style="text-align: -webkit-auto; "><span style="text-align: left; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">White Chocolate Peppermint Bark Cheesecake</span></div><div style="text-align: -webkit-auto;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-align: left; "><div style="text-align: -webkit-auto;">Crust Ingredients:</div></span><span style="text-align: left; "><div style="text-align: -webkit-auto;">2 cups chocolate cookie crumbs (or 22 regular oreos with filling – not double stuffed)</div></span><span style="text-align: left; "><div style="text-align: -webkit-auto;">3 tbsp but<div class="text_exposed_show" style="display: inline; ">ter, melted</div></div></span><div class="text_exposed_show" style="display: inline; text-align: left; "><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Filling Ingredients:</div></font><font><div style="text-align: -webkit-auto;">3 (8 oz) containers or blocks cream cheese, softened</div></font><font><div style="text-align: -webkit-auto;">1 cup sugar</div></font><font><div style="text-align: -webkit-auto;">4 oz white chocolate, melted</div></font><font><div style="text-align: -webkit-auto;">1 1/2 tbsp flour</div></font><font><div style="text-align: -webkit-auto;">1 1/2 tbsp heavy cream</div></font><font><div style="text-align: -webkit-auto;">1/4 tsp salt</div></font><font><div style="text-align: -webkit-auto;">2 tsp peppermint extract</div></font><font><div style="text-align: -webkit-auto;">3 eggs</div></font><font><div style="text-align: -webkit-auto;">1 1/2 cups chunks of peppermint bark (see recipe below)</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Mousse Ingredients:</div></font><font><div style="text-align: -webkit-auto;">1/2 cup cool whip, softened</div></font><font><div style="text-align: -webkit-auto;">4 oz cream cheese, softened</div></font><font><div style="text-align: -webkit-auto;">2 oz white chocolate, melted</div></font><font><div style="text-align: -webkit-auto;">1 1/2 tbsp sugar</div></font><font><div style="text-align: -webkit-auto;">1/2 tsp vanilla</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Topping Ingredients:chocolate shavings, peppermint pieces and whipped cream</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Directions:</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Before preparing the cheesecake, the peppermint bark needs to be made (see recipe below). It’s best to do this step at least a day ahead. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Preheat oven to 350 degrees. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Prepare a 9″ spring-form pan with two sheets of tin foil. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Reduce temperature to 325 degrees.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Break peppermint bark into small pieces. Set aside.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Add peppermint bark pieces, stir by hand.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Transfer spring-form pan and cooked crust to a larger pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325 degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Chill 4 hours or overnight before adding the mousse.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Store covered in the refrigerator.</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Peppermint Bark Recipe</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Ingredients:</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">4 oz of chocolate chips (any kind you like)</div></font><font><div style="text-align: -webkit-auto;">4 oz of white chocolate chips</div></font><font><div style="text-align: -webkit-auto;">1 tsp vegetable oil, divided</div></font><font><div style="text-align: -webkit-auto;">24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Directions:</div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Line the bottom of a 9×13 pan with parchment paper. Pour (brown) chocolate chips and 1/2 tsp vegetable oil into a microwave-safe bowl. Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth. Spread melted chocolate as evenly as possibly into lined pan. Allow the chocolate to slightly cool for a minute. While chocolate is still smooth, stir in half of the crushed candy cane mixture. Place pan into freezer for 20-25 minutes. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Repeat the same melting process with the white chips. Allow the white chocolate to slightly cool for a minute. While chocolate is still smooth, stir in half of the crushed candy cane mixture. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer. Spread white chocolate as quickly as possible. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Top off with remaining crushed candy cane and gently pat down with the back of a spatula. Return pan to freezer for 20-25 minutes. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Remove from freezer and gently lift the whole mixture from the pan with a butter knife. You should now have a solid sheet of peppermint bark. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto;">Remove parchment paper and break into pieces. </div></font><div style="text-align: -webkit-auto; "><br></div><font><div style="text-align: -webkit-auto; ">Store any left over bark in a ziplock bag and place in the freezer.</div><div style="text-align: -webkit-auto; "><br></div><div style="text-align: -webkit-auto; ">-------------------------------------</div></font></div></span></div><div style="-webkit-text-size-adjust: auto; "><span></span><br><span>Seeya round town, Moscow, because . . .</span><br><span></span><br><span>"Moscow Cares"</span><br><span><a href="http://www.MoscowCares.com">http://www.MoscowCares.com</a></span><br><span></span><br><span>Tom Hansen</span><br><span>Moscow, Idaho</span><br><span></span></div></body></html>