Why don't you go eat one, maybe you can figure it out from the taste and texture. It's probably a standard frozen cream pie with peppermint and peppermint patties in it. There's probably a standard recipe that the manufacturer uses and inserts the appropriate taste - peanut butter cups, peppermint patties, etc, at the request of their customers. There are plenty of links for a coupon for a free pie, on the internet.

Brownie Bottom Cheesecake by Philadelphia Creamcheese Brownie Bottom: 1/2 c butter 4 sq unsweetened chocolate 1 1/2 c sugar 2 eggs 1/4 c milk 1 t vanilla 1 c flour 1/2 t salt Cheesecake: 3 (8oz) cream cheese, softened 3/4 c sugar 1 t vanilla 3 eggs 1/2 c sourcream Heat oven to 325F. Brownie Bottom: Melt butter and chocolate over low heat stirring constantly; cool. Add sugar and eggs 1 at a time mix until blended after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into greased and floured 9" springform, spread evenly. Bake 25 minutes. Cheesecake: Beat cream cheese, sugar and vanilla at medium speed until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over brownie bottom(filling will almost come to top of pan). Bake 55-60minutes or until center is almost set. Run knife around edge to loosen pan from cake; cool before removing rim. Refrigerate 4 hours or overnight. Let stand 30 minutes at room temp before serving. Serves 12. Orange Chocolate Swirl Cheesecake Crust 1 1/2c graham crumbs 1/4 c sugar 1/3 c butter, melted Filling 3 (8oz) cream cheese, softened 1 c sugar 5 eggs 2 T orange liquor or orange juice 1/2 t grated orange peel 4 squares semi sweet chocolate, melted, slightly cooled Heat oven to 325F. Crust Mix crumbs, sugar and melted butter, spread into 9" springform pan. Bake 10 minutes. Filling Beat cream cheese and sugar at medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition, just until blended. Blend in liquor and peel. Reserve 2 cups of batter. Pour remaning cream cheese batter over crust. Blend chocolate in reserved filling. Add spoonfuls of the chocolate to the cream cheese batter. Cut through the batter with a knife several times for marble affect. Bake 55-60 minutes or until center is almost set. Run knife around rim to loosen cake, cool before removing rim. Refrigerate 4 hours or overnight. Serves 12.

kswl2, I made the chocolate peppermint cheesecake today for my bridge group's Christmas luncheon tomorrow. However, since my oven tends to run about 25 degrees too hot, I lowered the temp and watched it carefully. I set the timer for 40 mins first, then added another 5 mins., then another till it was in 50 mins. The center seems "jiggly" like the recipe said it would but the edges started cracking. I took it out and let it set for about 15 min. I was afraid it wasn't done in the center so when I finished my bread for dinner ( had to let the broiler cool down, I put it back in for 7 more min. It looks set now but I am wondering if the cracked part is going to make it fall apart when I take off the sides tomorrow. It is still cooling. I will make the topping tomorrow to add to it. You don't think it ruined it to put it back in the oven, do you?. It was still warm, not cold by any means. Also, what chocolate wafers did you use? I ended up with chocolate graham crackers as I couldn't find anything else but cookies like Oreo's.

That does look good, and a drop or two of green food coloring would make a nice green and red Christmas backdrop, if you don't mind the "consuming dye" thing. Really, though, how could whipped cream possibly make a bad pie? (grin) Annie