Peppermint Cheesecake

Rhoda, my cheesecake lovin' sister gave this recipe to me.

It has just the right amount of peppermint, giving it a refreshingly cool taste.

This is a perfect make ahead dessert. Allowing it to sit for a day or two perfects the taste and texture.

Ingredients:

• 4-250 gram packages cream cheese, room temperature
• 1 cup sugar
• 1 1/2 tsp peppermint extract
• green food colouring, add 1 drop at a time until you get a 'minty' colour
• 1 cup liquid egg whites, found near the egg cooler in your grocery store
• 1/3 cup butter, melted
• 1 3/4 cups Oreo crumbs

Method:

1. Place crumbs in a lightly greased 12"spring form pan. Pour melted butter over crumbs and press onto the bottom of the pan forming your base crust. Set aside.
2. Beat together cream cheese and sugar.
3. Add peppermint and food colouring and mix until incorporated and you have a light 'minty' coloured mixture.
4. Add liquid egg whites and beat just until blended. Do not over beat.
5. Pour cream cheese mixture over crumbs. Bake at 350º for 40 minutes. Do not over bake.
6. Allow to cool in pan for 3 hours before removing. Stores well, covered in refrigerator.
7. When ready to serve decorate with whipped cream and mint wafers. Serves 10-12.

This cheesecake can easily be halved and baked in a smaller spring form. Freezes well.