White Chocolate–Candy Cane Cheesecake

1. Preheat oven to 325°F. In a small heavy saucepan, cook and stir 8 ounces white chocolate over low heat until melted; set aside.
2. For crust: In a medium bowl, stir together graham cracker crumbs and melted butter until combined. Press mixture onto the bottom of an ungreased 9-inch springform pan. Bake 10 minutes; cool on a wire rack.
3. For filling: In a large bowl, combine cream cheese, mascarpone, sugar, and salt. Beat with an electric mixer on medium speed until combined. Add melted white chocolate and peppermint extract (if using); beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in crushed peppermint candies.
4. Pour filling over crust, spreading evenly. Place springform pan in a shallow baking pan. Bake 40–50 minutes, or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from sides of pan. Cool for 30 minutes more. Remove springform pan; cool completely (about 1 1/4 hours). Cover and chill overnight.
6. Transfer cheesecake to a serving plate. In a small saucepan, melt remaining 2 ounces white chocolate over low heat until smooth. Drizzle over cheesecake in zigzag designs. If desired, sprinkle with additional crushed peppermint candies.

Notes

Holiday cheesecake combining white chocolate and peppermint. Chill overnight before serving.