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1
to make the crust preheat oven to 350.
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2
wrap foil inside and around sides of 9 inch springform pan.
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3
in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
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4
press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
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5
for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
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6
gradually beat in sugar, flour, vanilla and peppermint.
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7
scrape down sides of bowl.
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8
add eggs one at a time beating after each addition.
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9
mix in sour cream until well blended.
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10
carefully pour filling into crust.
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11
place foil wrapped pan in a larger deep pan.
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12
heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
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13
bake for 1 hour and ten minutes until edges are set and center jiggles.
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14
transer to a wire rack to cool.
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15
loosesly cover cake and refrigerate until cold.
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16
for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
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17
remove from heat.
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18
whisk in confectioner's sugar and cream.
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19
drizzle glaze over cooled cake.
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20
artfully arrange peppermint pattys on top of cake.
