Peppermint Stick Cheesecake
2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
3/4 cup finely crushed peppermint candies, divided
1 HONEY MAID® Graham Pie Crust (6 ounces)
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the candies.
Pour into crust. Sprinkle with remaining 1/4 cup candies.
Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP® Whipped Topping and additional crushed peppermint candies.
Confetti Sprinkles Prepare as directed, omitting crushed peppermint candies and stirring 3 tablespoons multicolored sprinkles into the batter before pouring into crust. Sprinkle with additional 2 tablespoons sprinkles before baking.