Root Beer Float Cheesecake
1 1/2 Cups shortbread cookie crumbs
2 Tablespoons butter, melted
4 8 oz packages cream cheese, softened
1 Cup sugar
1 teaspoon vanilla
1 1/2 teaspoons root beer extract
1 1/2 Cups whipping cream
1/2 Cups plus 2 Tablespoons powder sugar
Combine cookie crumbs and butter, press into the bottom of a 9 inch springform pan. Beat cream cheese, sugar, and vanilla for 2 minutes in a large bowl with electric mixer at medium speed until well blended.
Add eggs, beat until blended. Transfer 1 1/4 cups of batter to a small bowl. Add root beer extract and stir. Spoon half of the cream cheese mixture into crust.
Spoon half of the root beer mixture over the cream cheese mixture. Repeat layers. Swirl with a knife to create marbled effect.
Bake at 350 degrees for 45-50 minutes or until center is almost set. Loosen cake from rim of pan, cool completely. Remove rim of pan. Chill. Beat whipping cream in a large bowl with electric mixer at high speed until thickened. Add powdered sugar. Beat at high speed until stiff peaks form. Spread over cheesecake. Refrigerate until ready to serve.