Recipe

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• 2 (8 oz) packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup sour cream
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 6 drops red food coloring
• 1 (9 inch) graham cracker pie crust
• whipped cream and candy cane (to garnish) (optional)

• 1 Preheat oven to 350 degrees F.
• 2 In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
• 3 Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into the pie crust.
• 4 Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect.
• 5 Bake cheesecake for 30-35 minutes or until edges are set (the center will be slightly loose). Allow the cake to cool for 1 hour, then cover it and chill for at least 6 hours before serving.
• 6 To make it holiday-festive, garnish each slice of cheesecake with a dollop of whipped cream and a miniature candy cane.