Frozen Peppermint Cheesecake Recipe

Ingredients:


2 cups chocolate wafer cookie or sandwich cookie crumbs, divided

1/4 cup sugar

1/4 cup butter or margarine -- melted

1 package (8-ounce size) cream cheese -- softened

1 can (14-ounce size) sweetened condensed milk (not evaporated milk)

2 teaspoons peppermint extract

2 cups heavy cream -- whipped

red food coloring (optional)

fudge ice cream topping (optional)

Combine cookie crumbs and sugar. Add butter; mix well. Line a 9-inch round cake or springform pan with foil. Press 2 cups crumb mixture firmly on bottom and halfway up sides of prepared pan. Chill.




In large bowl, beat cream cheese with electric mixer on low speed until fluffy. Gradually beat in condensed milk until smooth. Stir in extract and food coloring (optional); mix well. Fold in whipped cream.



Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with topping. Store unused portions in freezer.