Candy Cane Cheesecake

With a rich chocolate base and topped with crushed candy canes, it's the ultimate holiday dessert.
Ingredients
2 pkg cream cheese, softened
3/4 cup (175 mL) granulated sugar
3 eggs
2 cups (500 mL) sour cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) peppermint extract

Crust:
1-1/2 cups (375 mL) chocolate wafer crumbs
1/4 cup (50 mL) butter, melted

Topping:
1 cup (250 mL) sour cream
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) vanilla
2 tbsp (25 mL) coarsely crushed candy canes
Preparation
Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set pan on large square of heavy-duty foil; press up side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, 10 minutes. Let cool on rack.

In large bowl, beat cheese until fluffy. Beat in sugar until smooth; beat in eggs, 1 at a time. Beat in sour cream, lemon juice and peppermint extract. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.

Bake cheesecake in centre of 325°F (160°C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1 hour.

Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let stand in oven for 1 hour.

Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) To serve, sift candy to remove powder; sprinkle pieces around edge.