Frozen Peppermint Cheesecake

Ingredients:

•	2 cups chocolate wafer cookie or sandwich cookie crumbs
•	1/4 cup sugar
•	1/4 cup butter, melted
•	1 (8 oz.) package cream cheese, softened
•	1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
•	2 teaspoons peppermint extract
•	2 cups heavy cream, whipped
•	Red food coloring (optional)
•	Smucker's® Chocolate Fudge Topping (optional)

Directions:

1	LINE 9-inch round cake or springform pan with foil.
2	COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.
3	BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan.
4	COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.