Peppermint Cheesecake

I made this cheesecake a while ago for a dinner that my parents had with friends of their's. Fortunately, I got to eat some too. This recipes was slightly adapted from a recipe found in Popular Plates magazine (Holiday Baking Issue)

Peppermint Swirl Cheesecake

• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup sour cream
• 1 tsp. vanilla extract
• 1 tsp peppermint extract
• 6 drops red food coloring
• One 9-inch oreo cookie crumb crust
• about 15 cookies crushed (I used holiday oreos with red filling for a festive look) and mixed with 3 Tbs. melted butter/margarine 

1. Preheat oven to 350. In a large bowl beat the cream cheeseand sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well
2. Place 1/2 cup of cream cheese mixture in a small bowl and stir in peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the crust.
3. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl witha knife to create a marbled effect.
4. Bake the cheesecake for 30 to 35 min, or until edges are set (center will still be slightly wobbley)
5. Allow cake to cool for 1 hour, the cover it and let chill until serving.