A festive, mint-flavored white chocolate cheesecake in a graham cracker crust.

White Chocolate Cheesecake

1 cup graham cracker crumbs
3/4 cup plus 3 tablespoons granulated sugar - divided use
1/4 cup butter, melted
3 (8-ounces each) packages cream cheese, softened
3 large eggs
2/3 cup white chocolate chips, melted
1/4 teaspoon peppermint extract

Sweetened whipped cream

1. Preheat oven to 325°F (160°C).
2. Mix together graham cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of pan. Bake for 10 minutes.
3. In a large bowl, beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pour over crust.
4. Bake for 45 to 50 minutes or until center is almost set.
5. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
6. Refrigerate 4 hours or overnight.
7. Serve garnished with whipped cream. Store in refrigerator.

Makes 12 servings.