Peppermint Cheesecake

Peppermint cheesecake
350*F foil wrappers – mini muffin tin 15 minutes; 48 cupcakes

crust

1/2 stick butter, softened
1 cup crumbs from your favorite gingersnaps recipe baked earlier and crushed into crumbs
1/8 cup sugar
1/2 t vanilla extract


batter

1 pound cream cheese
3/4 cups sugar
1/2 t peppermint extract
1/4 t vanilla extract
2 large eggs
pinch of salt
1/8 rounded cup peppermints, crushed



sour cream glaze

1 cup sour cream
1/8 cup sugar
1/2 t vanilla

combine sour cream, sugar and extract with a rubber spatula in a plastic bowl.  spread evenly and smoothly over top of baked filling and return to 350*F oven for 5 minutes.  remove from oven and place immediately in fridge to cool.  this prevents cracks from forming on top of the cake.



garnish

garnish with crushed peppermint