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1
Preheat oven to 325F For crust, lightly spray sides of Springform Pan with nonstick cooking spray.
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2
Line sides of pan with two 3 x 15-in.
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3
pieces of Parchment Paper.
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4
Press cookie crumbs onto bottom and slightly up sides of pan.
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5
Bake 8 minutes.
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6
Remove pan from oven to Stackable Cooling Rack.
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7
For filling, place cream cheese, sugar, 3 tbsp of the flour and vanilla into Stainless 4-qt.
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8
Mixing Bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended.
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9
Add eggs; mix on low speed 2 minutes.
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10
Add sour cream and food coloring, if desired; mix until smooth.
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11
Set aside seven of the candies for topping.
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12
Cut remaining candies in half crosswise and toss with remaining 1 tbsp flour.
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13
Pour half of the filling into crust.
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14
Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top.
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15
Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools).
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16
Remove from oven to cooling rack; cool completely, about 3 hours.
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17
For topping, place chocolate morsels, whipped topping and reserved candies into Small Micro-Cooker.
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18
Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval.
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19
Spread topping over center of cheesecake using Small Spreader.
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20
Refrigerate 4 hours or overnight.
