Guests will love this rich cheesecake enhanced by the cool flavor of YORK Peppermint Patties. A HERSHEY'S Cocoa and vanilla wafer crumb crust is topped by a smooth chocolate cream cheese filling made with melted YORK Minis Peppermint Patties. Lovers of both mint chocolate and cheesecake will be pleased with every creamy bite.
Prepare CHOCOLATE CRUMB CRUST: Heat convection oven to 425°F (standard oven: 450°F). Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press approximately 12 oz. mixture onto bottom and 1/2 to 1-inch up sides of each of three (9-inch) spring-form pans.
Mix together cream cheese, sugar, sour cream and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Add flour, 1 tablespoon at a time, blending well. Add eggs, mixing just until incorporated. Place YORK Minis Peppermint Patties and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 2 minutes or just until peppermint patties are melted and smooth when stirred. Add to cream cheese mixture, mixing until well blended. Divide filling equally into each prepared crust.
Bake 10 minutes. Reduce convection oven temperature to 225°F (standard oven: 250°F); continue baking 25 to 40 minutes or until center appears set.* Remove from oven to wire rack; with knife, loosen cakes from side of pans. Cool completely; remove side of pans. Cover; refrigerate. Just before serving, garnish with additional YORK Minis Peppermint Patties. Cover; refrigerate leftovers. Makes 10 to 12 servings per cheesecake.
Step 1: Cheesecakes are less likely to crack if baked in a water-bath.