White Chocolate Peppermint Cheesecake

** Recipe from Kraft **

* 1 1/2 c. graham cracker crumbs

* 3 Tbl. sugar

* 1/4 c. butter, melted

* 4 pkg. (8 oz. ea.) cream cheese, softened

* 1 c. sugar

* 1/4 tsp. peppermint extract

* 1 c. sour cream

* 4 sq. white baking chocolate, melted

* 4 eggs

* 1 c. thawed whipped topping

* 16 mini candy canes

HEAT oven to 325. LINE 13x9" pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, sugar & extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hrs. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped topping & a candy cane.