MARGARITA CHEESECAKE WITH PRETZEL CRUST RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Steps:

• Preheat oven to 325° and grease an 8” springform pan with cooking spray. In a large bowl, mix together Oreos, melted butter, and salt. Press into bottom and up sides of prepared pan.  In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in peppermint extract. Add flour and salt and beat until just combined.  Fold in melted white chocolate until smooth, then fold in semisweet chocolate and candy canes. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in baking pan.  Bake until center of cheesecake only slightly jiggles, about 1 hour 20 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until chilled, at least 5 hours and up to overnight. Spread a layer of whipped topping on top of cheesecake, then dollop more whipped topping around the edges.  Sprinkle with crushed candy canes and chocolate shavings before serving.