Peppermint Bark Cheeecake

Directions

1. 1
   1. Heat oven to 325 degrees.
2. 2
   2. Mix cookie crumbs and butter until blended; press onto bottom of 9 in. springform pan. Bake 10 min.
3. 3
   3. Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
4. 4
   4. Bake 55 min.-1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hrs. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
5. 5
   5. Spread cheesecake with 1 c. Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.