Create a show stopping dessert for the holiday table. This candy cane cheesecake features swirls of plain and pink-tinted white chocolate peppermint batter.
Preheat oven to 325°F. For the Crust, mix chocolate wafer crumbs, butter and sugar in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream, flour and peppermint extract; mix well. Remove 1/2 cup of the batter. Add food color; mix until well blended. Alternately drop plain and tinted batters by spoonfuls into prepared crust. Cut through batter with knife several times for marble effect.
Bake 55 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
Serving Suggestion: Serve cheesecake topped with whipped cream, crushed candy cane or shaved chocolate.