Peppermint Eggnog Cheesecake
Preheat oven t0 350 degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan.
Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process. Combine cookie crumbs and butter together in a bowl. Press into the bottom of a spring form pan. Bake for 10 minutes. Remove from oven and cool.
While crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer (or using a regular bowl and hand held mixer). Beat in eggs one at a time, making sure to scrape down the sides of the bowl after adding each egg. Beat in eggnog, sour cream and vanilla extract.
Tom Cooper | Elite.