Double Chocolate Candy Cane Cheesecake
1-1/2 cups vanilla wafers
1/2 cup powdered sugar
1/4 cup cocoa
1/3 cup butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs
1-1/2 cups semisweet chocolate chips
1-1/2 cups premier white morsels
3 medium candy canes, crushed
Preheat oven to 300ºF. Grease 9-inch springform pan. Crust Combine crumbs, powdered sugar, cocoa and butter into small bowl. Press onto bottom and 1-1/2 inches up side of pan. Bake for 7 to 9 minutes. Cool in pan. Leave oven on for filling.
Filling: Beat cream cheese and sugar in a large bowl until creamy. Beat in sour cream, flour and vanilla. Add eggs; beat until combined. In a microwave-safe bowl; melt semisweet chips.
Stir in 1/2 of batter into melted chips. Repeat process for vanilla chips using the remainder of batter.
Pour semisweet mixture into pan with baked crust first. Then white mixture on top of that. Bake 70 to 75 minutes until edges are set. Let stand for 1 hour. Sprinkle crushed candy cane pieces on top. Drizzle some melted white morsels on too if desired. Refrigerate several hours or overnight.