Layered Peppermint Cheesecake

Ingredients for Peppermint Cheesecake Layers:

3 packages (8-oz. each) cream cheese, softened

1/2 cup granulated sugar

2 tablespoons unsalted butter, softened

3 large eggs, at room temperature

1 tablespoon all-purpose flour

1 1/2 cups sour cream

2 teaspoons vanilla extract

1/4 teaspoon peppermint extract

2/3 cup crushed hard peppermint candies

Directions for Peppermint Cheesecake:

Preheat oven to 325°. Line bottom and sides of two 8" round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

In a medium bowl, beat cream cheese, sugar, and butter at medium speed with an electric mixer for 1-2 minutes or until creamy and smooth. Add eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies.

Pour batter into prepared pans. Place round cake pans in two larger pans; add water to larger pans to depth of 1 inch.

Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4-6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

Ingredients for Sour Cream Cake Layers:

1 package (18.25 ounces) white cake mix

2 large eggs, at room temperature

1 container (8 ounces) sour cream

1/3 cup vegetable oil

1/2 cup water

Directions for Sour Cream Cake:

Preheat oven to 350°. In a medium bowl, beat cake mix, eggs, sour cream, oil and water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.

Spoon batter into 3 greased and floured 8-inch round cake pans.

Bake at 350° for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Ingredients for White Chocolate Mousse Frosting:

2/3 cup sugar

1/4 cup water

1 cup white chocolate morsels

2 cups whipping cream

2 teaspoons vanilla extract

White chocolate curls and peppermint candies for garnish

Directions for White Chocolate Mousse Frosting:

In a small saucepan cook sugar and water over medium-low heat for 3-4 minutes (or until sugar is dissolved), stirring often. Add morsels; continue cooking for 2-3 minutes (or until chocolate is melted and smooth), stirring constantly. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.

In a cold bowl, beat cream and vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold the white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

Assembly:

Place 1 sour-cream cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second sour-cream cake layer and remaining cheesecake layer. Top with remaining sour-cream cake layer. Spread top and sides of cake with frosting.

Chill until ready to serve. Garnish with chocolate curls and peppermint candies, if desired.