Ingredients

1-1/4 cups graham cracker crumbs1/4 cup sugar1/4 cup butter, meltedCHEESECAKE:4 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/3 cup sour cream1/4 cup eggnog or half-and-half cream2 tablespoons cornstarch1 teaspoon vanilla extract3 large eggs, room temperature, lightly beaten1 cup crushed peppermint candies (about 35 candies)ASSEMBLY:12 wooden pop sticks28 ounces semisweet chocolate, chopped3 tablespoons shortening1/2 cup green candy coating disks, melted1/4 cup red candy coating disks, melted

Preparation

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm.

In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set.

Decorate with melted candy coating as desired. Refrigerate until serving.