PEPPERMINT CHEESECAKE

CRUST

250g crushed oreo

45g unsalted butter

CHEESECAKE FILLING
170g white chocolate, chopped
120ml heavy cream
8 oz creamcheese, softened
2-3 tsp Pureblends stevia powder
4pcs large eggs
1 tsp peppermint extract
1 tsp vanilla extract
120g sour cream

MOUSSE

60g white chocolate, chooped

180g Pureblends whipping cream
140g cold water
180g cream cheese, softened
¼ tsp peppermint extract

FOR THE CRUST:

 Preheat oven to 350F.

 In a mixing bowl, mix together crushed oreo with melted butter until mixture is evenly
moistened.
 Firmly press mixture into an even layer in bottom of a 9-inch springform pan.
 Bake in preheated oven for 10 minutes then remove from oven and allow to cool on a
wire rack.
TOPPINGS

Chocolate shavings
Peppermint bits

FOR THE CHEESECAKE FILLING

 Place the chopped white chocolate into a mixing bowl. Heat the cream in a small
saucepan until just boiling. Pour the cream over the chocolate and leave to stand for
two minutes. Stir the ganache until smooth.
 In another mixing bowl, whip together creamcheese and stevia powder just until
smooth.
 Mix in eggs one at a time then blend in peppermint extract, vanilla extract and sour
cream.
 Mix in white chocolate ganache.
  Tap bowl forcefully against countertop about 20-30times to release large air pockets.
 Carefully pour mixture over crust layer in pan.
 chill for 2hours, or just until set.

FOR THE MOUSSE:

 Melt white chocolate in a bowl, stirring well until melted and smooth.
 Set aside and let cool until lukewarm.
 In a mixing bowl, add cold water to the Pureblends whipping cream (powder) and whip
until medium peaks.
 In a separate bowl, whip creamcheese until smooth then mix in melted white chocolate
and peppermint extract.
 Fold in whipped cream.
 Spread into and even layer over frozen creamcheese mixture and return to refrigerator
and chill 2 hours or longer.
 Garnish top edges with chopped chocolate and peppermint bits.