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1
Heat oven to 350 degrees.
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2
Prepare Cookie Crumb Crust:.
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3
Stir together cookie crumbs and 1 Tbs.
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4
sugar in a medium bowl.
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5
Blend in 1/4 cup melted butter.
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6
Press mixture onto bottom and 1/2 inch up side of a 9-inch springform pan.
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7
Bake 8 minutes; cool.
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8
Filling:.
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9
Beat cream cheese, sugar and vanilla in large bowl until nice and smooth.
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10
Add eggs, one at a time, beating well after each addition.
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11
Remove 1/4 cup batter and set aside.
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12
Add the 1/2 cup mini chocolate chips to the remaining batter in the bowl.
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13
Spread the remaining batter in the prepared crust.
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14
Remove wrappers from candies.
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15
Place 30 candies and milk in a medium microwave-safe bowl.
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16
Microwave on high 1 minute; stir.
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17
If necessary, microwave on high 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended.
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18
Gradually blend reserved cheesecake batter into candy mixture.
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19
Drop candy mixture by tablespoonfuls onto vanilla batter.
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20
Gently swirl with a knife to create a marbled effect.
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21
Bake 45 to 50 minutes or until the center is almost set.
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22
Remove from oven to a wire rack.
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23
With knife, loosen cake from the side of the pan.
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24
Cool completely; remove side of pan.
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25
Cover and refrigerate until chilled.
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26
Garnish with sweetened whipped cream, remaining candy cane mint kisses, and crushed candy cane or chocolate curls.
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27
Refrigerate any leftovers (if there are any!
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28
).
