Frozen Peppermint Cheesecake
2 cups chocolate wafer cookie or sandwich cookie crumbs
1/4 cup sugar
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Chocolate Fudge Topping
Crust peppermint candies
Prep Day: 9-inch round cake or springform pan with foil. Combine cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill. Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract, if desired; mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with fudge topping, if desired.
Serve Day: Set out for 5 minutes and cut into slices.
Northerly Nosh 