Peppermint Swirl Cheesecake Recipe

Position oven racks in center and lower third of oven. Place roasting pan on lower rack; fill half way with water. Preheat oven to 325°. Coat a 9x3 inch springform pan with cooking spray. In food processor, pulse cookies and 2 T. sugar until finely ground; stir in butter. Press into bottom of pan. Beat cream cheese and 1 2/3 C. sugar until fluffy, about 3 minutes. Beat in 1 C. cream and sour cream. Beat in eggs one at a time. Stir in flour and 1 tsp. vanilla. In separate bowl, combine 1 C. batter, crushed mints and food coloring. Transfer plain batter to springform pan. Drop mint batter by spoonfuls over batter in pan; gently swirl. Bake for 1 hour and 10 minutes or until center jiggles slightly when shaken. Turn off oven; let cake stand in oven with door closed for 1 hour. Run knife around edges of cake to loosen; cool completely. Refrigerate at least 4 hours. Before serving, remove side of pan. On medium-high speed, beat remaining 1 1/2 C. cream, 3 T. sugar and 1/4 tsp. vanilla until stiff. Spread over cake and garnish with a few crushed mints.

To freeze: After removing side of pan, wrap cake in plastic wrap and foil; freeze up to 2 months. Thaw in wrapping overnight in refrigerator. Garnish as directed.