Make Christmas dazzle with this showstopping cheesecake. Each slice is loaded with fun, festive candy toppings.

Ingredients: (16 servings)

• 1½ cups graham cracker crumbs
• ½ cup pecan, toasted and finely chopped
• 2 tablespoons light brown sugar
• 6 tablespoons butter, melted

For the filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 1 cup/6 oz miniature semisweet chocolate chips

For the topping:

• 2 cups/16 oz sour cream
• ¼ cup sugar
• Assorted candies

Method:

Place an ungreased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.

In a small bowl, combine cracker crumbs, pecans and brown sugar; then stir in butter. Press onto bottom and 1½ inch up the sides of prepared pan. Place on a baking sheet. Bake at 175ºC/350ºF for 5 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs and beat on low speed just until combined. Fold in the chocolate chips. Pour into crust. Place in a larger baking pan and add 1 inch of hot water to larger pan.

Bake at 160ºC/325ºF for 1½ hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with candies.