Peppermint Cheesecake

Instructions

1. Preheat oven to 300? with 2 racks set on lowest rungs.
2. Combine crumbs, butter, and 1/2 cup sugar in a bowl.
3. Press over bottom and up sides of a 10-in.
4. springform pan; set aside.
5. (Note! I like the 11 inch pan!)
6. Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air).
7. Add eggs, 1 at a time, scraping bowl between additions.
8. Pour in cream, chocolate, and extract and mix just to blend.
9. Mix in flour.
10. Pour into prepared pan.
11. Put a rimmed baking sheet on bottom rack and fill halfway with water.
12. Set cake on rack above it.
13. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours.
14. Let cool on a rack 1 hour.
15. Chill 3 hours and up to 3 days before serving.
16. To serve, sprinkle with candies and cut with a hot, wet knife.