How to Make

• Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Mix until well combined, then press the mixture firmly into the bottom of a springform pan to create a sturdy crust.
• In a separate bowl, beat softened cream cheese using an electric mixer until fluffy and smooth. Gradually add granulated sugar on low speed, mixing until creamy and combined—this should take about 2-3 minutes.
• Stir in vanilla extract and sour cream until fully incorporated. Carefully blend in peppermint extract, starting with a small amount and tasting as you go to find your perfect mint balance.
• Divide the batter into two bowls. Color one bowl with red food coloring until you achieve the desired vibrant hue. Alternate spooning the two batters into the springform pan to create beautiful swirls, gently swirling them together.
• Place the springform pan in the preheated oven and bake for 45-55 minutes. Once done, turn off the oven and let the cheesecake cool slowly inside with the door slightly ajar for about an hour.
• After cooling, remove the cheesecake from the oven. Allow it to sit at room temperature for 30 minutes, then refrigerate for at least four hours or preferably overnight.
• Top with whipped cream and a sprinkle of crushed candy canes before serving.