PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in the melted white chocolate and extract; pour over crust.

BAKE 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the whipped topping and crushed candy canes just before serving. Garnish with grated chocolate if desired. Store leftover cheesecake in refrigerator.