No Bake Candy Cane Cheesecake

Makes one nine-inch cheesecake

Crust:

1 ¼ cup of chocolate wafer cookie crumbs
¼ cup of sugar
¼ cup butter, melted
Filling:

1 package of cream cheese, softened
1 can sweetened condensed milk
1 cup of crushed hard peppermint candy
Red food colouring (optional)
2 cups of whipping cream, whipped

Directions:

For the crust: In a medium-sized bowl, melt your butter and then add in your sugar and cookie crumbs. Mix together until well combined. Press into the bottom and a little way up the sides of a greased nine-inch spring form pan. Set aside.

For the filling: In a chilled, large glass bowl, whip the whipping cream until it forms stiff peaks. Set aside. Crush your candy canes into small pieces.

In a large mixing bowl of an electric mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, stir in crushed candy and food colouring if desired.

Fold in whipped cream and stir until fully combined. Pour into the cookie crusted pan and garnish with candy cane pieces. Cover and freeze until firm. Return leftovers to freezer.