Peppermint Red Velvet Ribbon Cheesecake Recipe

Ingredients

• 12 oz. vanilla wafers
• 6 tablespoons melted butter
• 1 tablespoon LorAnn Red Velvet Bakery Emulsion
• 1 teaspoon kosher salt
• 3 8-oz. bricks cream cheese, room temperature or softened in the microwave for 30 seconds
• 6 egg whites, room temperature
• 1-1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 cup white chocolate chips
• 1 teaspoon LorAnn Peppermint Bakery Emulsion
• 2 teaspoons LorAnn Red Velvet Bakery Emulsion