Fluffy Peppermint Cheesecake with Chocolate Lace Shards

Preheat oven to 375 degrees F. Prepare crust: In a bowl combine crushed graham crackers and flaxseed meal. Stir in melted vegetable oil spread. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.

Prepare filling: In a large mixing bowl beat cream cheese, marshmallow creme, yogurt and peppermint extract with an electric mixer until smooth. Stir in eggs just until combined.

Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Meanwhile, prepare Chocolate Lace Shards: Crush peppermint candies; set aside. Melt semisweet chocolate over low heat. Cool slightly. Place melted chocolate in a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. On a sheet of waxed paper or parchment paper, pipe chocolate in squiggles, forming a 6-inch circle. Sprinkle with some of the crushed peppermint candies; sprinkle remaining crushed candies on cheesecake. When chocolate sets, gently cut into 12 wedges (most will break; that's okay). Set aside.

Cool cheesecake in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover with foil or plastic wrap and chill for at least 4 hours before serving.

To serve, spread half the dessert topping in a thin layer on top of the cheesecake. Dollop the remaining dessert topping around the top edge of the cheesecake and top the dollops with Chocolate Lace Shards.