Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine sugar cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
6. Pour the cream cheese mixture over the sugar cookie crust in the springform pan.
7. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
8. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to cool gradually.
9. Remove cheesecake from oven and chill in refrigerator for at least 4 hours or overnight.
10. Before serving, sprinkle mini red and green candy-coated chocolate pieces on top and dust lightly with powdered sugar if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese to ensure a smooth batter without lumps.
Allow cheesecake to cool gradually in the oven to prevent cracking on the surface.
