White Chocolate-Candy Cane Cheesecake

1 cup graham cracker crumbs
3 T. butter, melted
3/4 cup plus 3 T. sugar, divided
3 eggs
3 pkg. (8 oz each) cream cheese, softened
1/4 tsp. peppermint extract
4 squares white baking chocolate, melted
1/2 cup chopped candy canes

Preheat oven to 325 degrees F. Mix graham cracker crumbs, 3 T. of the sugar and the butter. Press firmly into bottom of pan and 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, one at a time, mixing on low speed after each addition just until blended (if you mix too much it won't taste as good and it will crack). Stir in melted chocolate and the peppermint extract and pour over crust. Bake for 45 to 50 min or until center is almost set. Run knife around edge to loosen cake. Refrigerate 4 hours or overnight. Top with the candy canes just before serving.