#9 Candy Cane Cheesecake

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I know this picture isn't the best, but cheesecake is really difficult to cut smoothly! It still tastes the same! =)

CANDY CANE CHEESECAKE

2 8-oz pkg cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 tsp vanilla extract
1 tsp peppermint extract
red food coloring
1 9-inch graham cracker pie crust
whipped cream and mini candy canes for garnish

• Preheat oven to 350 degrees F.
• In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs and beat well. Add sour cream and vanilla, mix well.
• Place 1/2 cup cream cheese mixture in a small bowl and stir in peppermint extract and few food coloring (enough to turn it a pretty shade!) and mix well. Pour the remaining cream cheese mixture into pie crust.
• Drop peppermint cream cheese mixture by spoonfuls into cream cheese mix and swirl with a knife to create marbled effect.
• Make for 45 minute, or until edges are firm and the middle is slightly loose.
• Allow to cool 1 hour then cover and chill at least 6 hours before serving.
• Top with garnishes!

I made a little too much of the batter red, so the marbled look isn't as clear as I hope...so less is better!