1 1/2 cups vanilla wafer cookie crumbs (aprox. 45 cookies)
1 tbsp sugar
1/2 stick butter, melted
9-inch Springform pan.
Cheesecake:
3 8oz. pkgs cream cheese, softened (I recommend Philly, it really is the best)
3/4 cup sugar
1 1/2 tbsp. vanilla extract
3 eggs
42 Candy Cane flavored Hershey's Kisses, divided
1 tbsp milk
whipped cream (optional)
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Heat oven to 350F.
Prepare crust: Stir together vanilla wafer cookie crumbs and sugar in a medium bowl and blend with melted butter. Press to 1/2-inch mold in Springform pan. Bake 8 minutes and cool while you prep the cheesecake.
Beat cream cheese, vanilla, and sugar in a large bowl until smooth. Add eggs, one at a time, beating well until smooth with each. Set aside 1/4 cup batter; spread remaining batter into crust. Remove wrappers from candy and place 30 and milk in a microwaveable bowl on Medium for 1 minute. Stir. If needed, microwave additional 15 seconds, stirring after each heating until candy is well blended. Gradually blend remaining cheesecake mixture into bowl with candy.
Drop candy mixture by tablespoons onto vanilla layer. Gently swirl with knife for marbled effect. Bake for 45 - 50 minutes, or until center is almost set. Remove from oven to wire rack. Loosen cake from side of the pan with a knife, cool completely and remove the sides of the pan before refrigerating. (Heat increases the temp of your fridge and food.)
Garnish with remaining candies and whipped cream. Serve.
