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No-Bake Peppermint Cheesecake Creamy Holiday Delight

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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 1 cup heavy whipping cream - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - ½ cup crushed peppermint candies - Whipped cream, for topping - Additional crushed peppermint candies, for garnish To create a no-bake peppermint cheesecake, you need the right ingredients. The base starts with chocolate cookie crumbs. These crumbs give your cheesecake a rich, chocolatey taste. You mix them with melted unsalted butter. This mix makes a solid crust. Next, the filling needs cream cheese. Use two cups of softened cream cheese. It must be smooth for the best texture. Add in one cup of powdered sugar to sweeten it. This keeps the cheesecake light and tasty. For a fluffy texture, use one cup of heavy whipping cream. You will whip it until it forms stiff peaks. This step is key for a creamy cheesecake. To flavor your cheesecake, add one teaspoon of vanilla extract. Then, for that festive touch, include one teaspoon of peppermint extract. Lastly, fold in half a cup of crushed peppermint candies. These add crunch and a burst of minty flavor. For the finishing touch, prepare whipped cream for the top. You will also need more crushed peppermint candies for garnish. This adds a fun look and extra flavor. With these ingredients, you are ready to make a delightful no-bake peppermint cheesecake! {{ingredient_image_2}} 1. Start by mixing 1 ½ cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. 2. Next, take the mixture and pour it into a 9-inch springform pan. Press down firmly and evenly to form a solid crust. 3. To help the crust set, place the pan in the refrigerator while you make the cheesecake filling. 1. In a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. 2. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until everything is smooth and mixed well. 3. In a separate bowl, beat 1 cup of heavy whipping cream on high speed. Do this for about 2-3 minutes until it forms stiff peaks. 4. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to keep the mixture light and airy. 5. Now, add 1 teaspoon of peppermint extract and ½ cup of crushed peppermint candies. Fold these in carefully so they spread evenly. 1. Pour the cream cheese filling over the cooled chocolate cookie crust. Use a spatula to smooth the top. 2. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours. For the best taste, let it chill overnight until it is firm. 3. When ready, remove the cheesecake from the springform pan. Top it with whipped cream and sprinkle more crushed peppermint candies for a festive look. Using room temperature ingredients is key. Room temperature cream cheese blends well and is smooth. Cold cream cheese can create lumps in your cheesecake, so plan ahead. Leave the cream cheese out for about an hour before mixing. When folding in the whipped cream, do so gently. Start with a dollop of whipped cream in the cream cheese mix. This lightens the mixture. Then, fold in the rest slowly. Use a spatula and a gentle motion. You want to keep that airy feel without losing volume. To enhance flavor, consider adding more extracts. A touch of almond extract adds warmth. A hint of white chocolate extract can also deepen the taste. Experiment with these for a unique twist. Different types of candies can also boost flavor. You can swap crushed peppermint candies for crushed Oreos or toffee bits. Each option gives your cheesecake a new flavor profile. Try mixing in some chocolate chips for extra sweetness. To serve and present your cheesecake, use a clean knife to slice. This keeps the edges neat. Serve slices on colorful plates to brighten the table. Garnish with whipped cream in a swirl on top. Sprinkle extra crushed peppermint candies over the cream. This adds color and texture. You might even add a sprig of mint for an extra festive look. Pro Tips Use Room Temperature Cream Cheese: Allow your cream cheese to sit at room temperature for about 30 minutes before mixing. This will ensure a smoother, lump-free filling. Chill the Bowl and Whisk: For the best whipped cream, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream. This helps it whip up faster and achieve stiff peaks. Crust Variation: For a different flavor, try using graham cracker crumbs or Oreo cookie crumbs instead of chocolate cookie crumbs for the crust. Let it Set Overnight: For the best texture and flavor, let your cheesecake chill overnight. This allows the flavors to meld beautifully and ensures a firm set. {{image_4}} You can switch up the crust for your no-bake peppermint cheesecake. Instead of chocolate cookie crumbs, you can use graham crackers. They give a sweeter base and a nice crunch. Just crush them up like you did with the chocolate cookies. Mix them with melted butter to make the crust. You can also try other types of cookies. Vanilla wafers or Oreos work well too. Each cookie type adds its own flavor. So feel free to get creative! For a twist on flavor, consider making a chocolate peppermint cheesecake. Simply add melted chocolate to the cream cheese mixture for a rich taste. This will give your cheesecake a deeper, chocolatey flavor. You can also add festive colors to your filling. Use food coloring to make it bright and fun. This can make your cheesecake pop on the holiday table! Serve your cheesecake in fun new ways. Try making cheesecake parfaits. Layer the cheesecake filling with whipped cream and crushed peppermint in cups. This makes for a great presentation and easy serving. Another option is to make mini no-bake cheesecakes. Use small cups or muffin tins to create individual servings. This makes them perfect for parties or family gatherings. Everyone loves their own little cheesecake! To keep your no-bake peppermint cheesecake fresh, wrap it tightly. Use plastic wrap or foil to cover the cheesecake. This way, it stays moist and flavorful. I recommend using an airtight container if you have one. It helps prevent any unwanted odors from your fridge. You can freeze slices of this cheesecake for later. Just wrap each slice in plastic wrap, then put it in a freezer bag. This keeps them fresh for up to three months. When you want to enjoy a slice, take it out and place it in the fridge overnight to thaw. For best texture, avoid thawing at room temperature. In the fridge, your cheesecake lasts about five days. After that, it may not taste as fresh. Look for signs of spoilage, like a change in color or an off smell. If you see any mold, it’s best to throw it away. Enjoying your cheesecake while it’s fresh will give you the best taste! Yes, you can make this cheesecake ahead of time. I recommend chilling it for at least four hours. However, overnight is best for full flavor and texture. The longer it chills, the better it sets. You can use low-fat cream cheese, but it may change the texture and taste. The cheesecake might not be as creamy. It can also be less rich, which may affect the overall flavor. If you want a different flavor, try using vanilla extract. Almond extract can also work well. You can add a bit of cocoa powder for a chocolate twist. This blog post shared how to make a tasty peppermint cheesecake. We covered the main and flavoring ingredients, and then detailed step-by-step instructions for preparing the crust and filling. I shared helpful tips for texture and presentation, along with variations for crusts and flavors. Finally, we discussed storage and answered common questions. Now, you have the knowledge to create your delicious cheesecake. Enjoy making this treat for yourself or your loved ones!

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Get ready for a holiday treat that dazzles with rich flavors and creamy texture! My No-Bake Peppermint Cheesecake is easy to make and perfect for festive gatherings. With a delicious chocolate crust, velvety filling, and a sprinkle of crushed peppermint, this dessert will impress your friends and family. Stick with me as I guide you through each simple step to create this delightful cheesecake that captures the spirit of the season!

Why I Love This Recipe

  1. Decadent Flavor: The combination of rich chocolate cookie crust paired with creamy peppermint cheesecake creates a delightful contrast that is hard to resist.
  2. No Baking Required: This cheesecake is perfect for those who want a delicious dessert without the hassle of baking, making it a great option for busy holidays.
  3. Festive Touch: The crushed peppermint candies not only add a burst of flavor but also a festive look that is perfect for holiday gatherings.
  4. Easy to Make: With straightforward steps and minimal equipment needed, this recipe is accessible for bakers of all skill levels.

Ingredients

Main ingredients

– 1 ½ cups chocolate cookie crumbs

– ½ cup unsalted butter, melted

– 2 cups cream cheese, softened to room temperature

– 1 cup powdered sugar

– 1 cup heavy whipping cream

Flavoring ingredients

– 1 teaspoon vanilla extract

– 1 teaspoon peppermint extract

– ½ cup crushed peppermint candies

Toppings

– Whipped cream, for topping

– Additional crushed peppermint candies, for garnish

To create a no-bake peppermint cheesecake, you need the right ingredients. The base starts with chocolate cookie crumbs. These crumbs give your cheesecake a rich, chocolatey taste. You mix them with melted unsalted butter. This mix makes a solid crust.

Next, the filling needs cream cheese. Use two cups of softened cream cheese. It must be smooth for the best texture. Add in one cup of powdered sugar to sweeten it. This keeps the cheesecake light and tasty.

For a fluffy texture, use one cup of heavy whipping cream. You will whip it until it forms stiff peaks. This step is key for a creamy cheesecake.

To flavor your cheesecake, add one teaspoon of vanilla extract. Then, for that festive touch, include one teaspoon of peppermint extract. Lastly, fold in half a cup of crushed peppermint candies. These add crunch and a burst of minty flavor.

For the finishing touch, prepare whipped cream for the top. You will also need more crushed peppermint candies for garnish. This adds a fun look and extra flavor.

With these ingredients, you are ready to make a delightful no-bake peppermint cheesecake!

Step-by-Step Instructions

Preparing the crust

1. Start by mixing 1 ½ cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand.

2. Next, take the mixture and pour it into a 9-inch springform pan. Press down firmly and evenly to form a solid crust.

3. To help the crust set, place the pan in the refrigerator while you make the cheesecake filling.

Making the cheesecake filling

1. In a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy.

2. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until everything is smooth and mixed well.

3. In a separate bowl, beat 1 cup of heavy whipping cream on high speed. Do this for about 2-3 minutes until it forms stiff peaks.

4. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to keep the mixture light and airy.

5. Now, add 1 teaspoon of peppermint extract and ½ cup of crushed peppermint candies. Fold these in carefully so they spread evenly.

Assembling the dessert

1. Pour the cream cheese filling over the cooled chocolate cookie crust. Use a spatula to smooth the top.

2. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours. For the best taste, let it chill overnight until it is firm.

3. When ready, remove the cheesecake from the springform pan. Top it with whipped cream and sprinkle more crushed peppermint candies for a festive look.

Tips & Tricks

Achieving the best texture

Using room temperature ingredients is key. Room temperature cream cheese blends well and is smooth. Cold cream cheese can create lumps in your cheesecake, so plan ahead. Leave the cream cheese out for about an hour before mixing.

When folding in the whipped cream, do so gently. Start with a dollop of whipped cream in the cream cheese mix. This lightens the mixture. Then, fold in the rest slowly. Use a spatula and a gentle motion. You want to keep that airy feel without losing volume.

Boosting flavor

To enhance flavor, consider adding more extracts. A touch of almond extract adds warmth. A hint of white chocolate extract can also deepen the taste. Experiment with these for a unique twist.

Different types of candies can also boost flavor. You can swap crushed peppermint candies for crushed Oreos or toffee bits. Each option gives your cheesecake a new flavor profile. Try mixing in some chocolate chips for extra sweetness.

Presentation tips

To serve and present your cheesecake, use a clean knife to slice. This keeps the edges neat. Serve slices on colorful plates to brighten the table.

Garnish with whipped cream in a swirl on top. Sprinkle extra crushed peppermint candies over the cream. This adds color and texture. You might even add a sprig of mint for an extra festive look.

Pro Tips

  1. Use Room Temperature Cream Cheese: Allow your cream cheese to sit at room temperature for about 30 minutes before mixing. This will ensure a smoother, lump-free filling.
  2. Chill the Bowl and Whisk: For the best whipped cream, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream. This helps it whip up faster and achieve stiff peaks.
  3. Crust Variation: For a different flavor, try using graham cracker crumbs or Oreo cookie crumbs instead of chocolate cookie crumbs for the crust.
  4. Let it Set Overnight: For the best texture and flavor, let your cheesecake chill overnight. This allows the flavors to meld beautifully and ensures a firm set.

Variations

Different crust options

You can switch up the crust for your no-bake peppermint cheesecake. Instead of chocolate cookie crumbs, you can use graham crackers. They give a sweeter base and a nice crunch. Just crush them up like you did with the chocolate cookies. Mix them with melted butter to make the crust.

You can also try other types of cookies. Vanilla wafers or Oreos work well too. Each cookie type adds its own flavor. So feel free to get creative!

Flavor variations

For a twist on flavor, consider making a chocolate peppermint cheesecake. Simply add melted chocolate to the cream cheese mixture for a rich taste. This will give your cheesecake a deeper, chocolatey flavor.

You can also add festive colors to your filling. Use food coloring to make it bright and fun. This can make your cheesecake pop on the holiday table!

Serving variations

Serve your cheesecake in fun new ways. Try making cheesecake parfaits. Layer the cheesecake filling with whipped cream and crushed peppermint in cups. This makes for a great presentation and easy serving.

Another option is to make mini no-bake cheesecakes. Use small cups or muffin tins to create individual servings. This makes them perfect for parties or family gatherings. Everyone loves their own little cheesecake!

Storage Info

How to store leftovers

To keep your no-bake peppermint cheesecake fresh, wrap it tightly. Use plastic wrap or foil to cover the cheesecake. This way, it stays moist and flavorful. I recommend using an airtight container if you have one. It helps prevent any unwanted odors from your fridge.

Freezing tips

You can freeze slices of this cheesecake for later. Just wrap each slice in plastic wrap, then put it in a freezer bag. This keeps them fresh for up to three months. When you want to enjoy a slice, take it out and place it in the fridge overnight to thaw. For best texture, avoid thawing at room temperature.

Shelf life

In the fridge, your cheesecake lasts about five days. After that, it may not taste as fresh. Look for signs of spoilage, like a change in color or an off smell. If you see any mold, it’s best to throw it away. Enjoying your cheesecake while it’s fresh will give you the best taste!

FAQs

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake ahead of time. I recommend chilling it for at least four hours. However, overnight is best for full flavor and texture. The longer it chills, the better it sets.

Can I use low-fat cream cheese?

You can use low-fat cream cheese, but it may change the texture and taste. The cheesecake might not be as creamy. It can also be less rich, which may affect the overall flavor.

What can I substitute for peppermint extract?

If you want a different flavor, try using vanilla extract. Almond extract can also work well. You can add a bit of cocoa powder for a chocolate twist.

This blog post shared how to make a tasty peppermint cheesecake. We covered the main and flavoring ingredients, and then detailed step-by-step instructions for preparing the crust and filling. I shared helpful tips for texture and presentation, along with variations for crusts and flavors. Finally, we discussed storage and answered common questions.

Now, you have the knowledge to create your delicious cheesecake. Enjoy making this treat for yourself or your loved one

- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 1 cup heavy whipping cream - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - ½ cup crushed peppermint candies - Whipped cream, for topping - Additional crushed peppermint candies, for garnish To create a no-bake peppermint cheesecake, you need the right ingredients. The base starts with chocolate cookie crumbs. These crumbs give your cheesecake a rich, chocolatey taste. You mix them with melted unsalted butter. This mix makes a solid crust. Next, the filling needs cream cheese. Use two cups of softened cream cheese. It must be smooth for the best texture. Add in one cup of powdered sugar to sweeten it. This keeps the cheesecake light and tasty. For a fluffy texture, use one cup of heavy whipping cream. You will whip it until it forms stiff peaks. This step is key for a creamy cheesecake. To flavor your cheesecake, add one teaspoon of vanilla extract. Then, for that festive touch, include one teaspoon of peppermint extract. Lastly, fold in half a cup of crushed peppermint candies. These add crunch and a burst of minty flavor. For the finishing touch, prepare whipped cream for the top. You will also need more crushed peppermint candies for garnish. This adds a fun look and extra flavor. With these ingredients, you are ready to make a delightful no-bake peppermint cheesecake! {{ingredient_image_2}} 1. Start by mixing 1 ½ cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. 2. Next, take the mixture and pour it into a 9-inch springform pan. Press down firmly and evenly to form a solid crust. 3. To help the crust set, place the pan in the refrigerator while you make the cheesecake filling. 1. In a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. 2. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until everything is smooth and mixed well. 3. In a separate bowl, beat 1 cup of heavy whipping cream on high speed. Do this for about 2-3 minutes until it forms stiff peaks. 4. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to keep the mixture light and airy. 5. Now, add 1 teaspoon of peppermint extract and ½ cup of crushed peppermint candies. Fold these in carefully so they spread evenly. 1. Pour the cream cheese filling over the cooled chocolate cookie crust. Use a spatula to smooth the top. 2. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours. For the best taste, let it chill overnight until it is firm. 3. When ready, remove the cheesecake from the springform pan. Top it with whipped cream and sprinkle more crushed peppermint candies for a festive look. Using room temperature ingredients is key. Room temperature cream cheese blends well and is smooth. Cold cream cheese can create lumps in your cheesecake, so plan ahead. Leave the cream cheese out for about an hour before mixing. When folding in the whipped cream, do so gently. Start with a dollop of whipped cream in the cream cheese mix. This lightens the mixture. Then, fold in the rest slowly. Use a spatula and a gentle motion. You want to keep that airy feel without losing volume. To enhance flavor, consider adding more extracts. A touch of almond extract adds warmth. A hint of white chocolate extract can also deepen the taste. Experiment with these for a unique twist. Different types of candies can also boost flavor. You can swap crushed peppermint candies for crushed Oreos or toffee bits. Each option gives your cheesecake a new flavor profile. Try mixing in some chocolate chips for extra sweetness. To serve and present your cheesecake, use a clean knife to slice. This keeps the edges neat. Serve slices on colorful plates to brighten the table. Garnish with whipped cream in a swirl on top. Sprinkle extra crushed peppermint candies over the cream. This adds color and texture. You might even add a sprig of mint for an extra festive look. Pro Tips Use Room Temperature Cream Cheese: Allow your cream cheese to sit at room temperature for about 30 minutes before mixing. This will ensure a smoother, lump-free filling. Chill the Bowl and Whisk: For the best whipped cream, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream. This helps it whip up faster and achieve stiff peaks. Crust Variation: For a different flavor, try using graham cracker crumbs or Oreo cookie crumbs instead of chocolate cookie crumbs for the crust. Let it Set Overnight: For the best texture and flavor, let your cheesecake chill overnight. This allows the flavors to meld beautifully and ensures a firm set. {{image_4}} You can switch up the crust for your no-bake peppermint cheesecake. Instead of chocolate cookie crumbs, you can use graham crackers. They give a sweeter base and a nice crunch. Just crush them up like you did with the chocolate cookies. Mix them with melted butter to make the crust. You can also try other types of cookies. Vanilla wafers or Oreos work well too. Each cookie type adds its own flavor. So feel free to get creative! For a twist on flavor, consider making a chocolate peppermint cheesecake. Simply add melted chocolate to the cream cheese mixture for a rich taste. This will give your cheesecake a deeper, chocolatey flavor. You can also add festive colors to your filling. Use food coloring to make it bright and fun. This can make your cheesecake pop on the holiday table! Serve your cheesecake in fun new ways. Try making cheesecake parfaits. Layer the cheesecake filling with whipped cream and crushed peppermint in cups. This makes for a great presentation and easy serving. Another option is to make mini no-bake cheesecakes. Use small cups or muffin tins to create individual servings. This makes them perfect for parties or family gatherings. Everyone loves their own little cheesecake! To keep your no-bake peppermint cheesecake fresh, wrap it tightly. Use plastic wrap or foil to cover the cheesecake. This way, it stays moist and flavorful. I recommend using an airtight container if you have one. It helps prevent any unwanted odors from your fridge. You can freeze slices of this cheesecake for later. Just wrap each slice in plastic wrap, then put it in a freezer bag. This keeps them fresh for up to three months. When you want to enjoy a slice, take it out and place it in the fridge overnight to thaw. For best texture, avoid thawing at room temperature. In the fridge, your cheesecake lasts about five days. After that, it may not taste as fresh. Look for signs of spoilage, like a change in color or an off smell. If you see any mold, it’s best to throw it away. Enjoying your cheesecake while it’s fresh will give you the best taste! Yes, you can make this cheesecake ahead of time. I recommend chilling it for at least four hours. However, overnight is best for full flavor and texture. The longer it chills, the better it sets. You can use low-fat cream cheese, but it may change the texture and taste. The cheesecake might not be as creamy. It can also be less rich, which may affect the overall flavor. If you want a different flavor, try using vanilla extract. Almond extract can also work well. You can add a bit of cocoa powder for a chocolate twist. This blog post shared how to make a tasty peppermint cheesecake. We covered the main and flavoring ingredients, and then detailed step-by-step instructions for preparing the crust and filling. I shared helpful tips for texture and presentation, along with variations for crusts and flavors. Finally, we discussed storage and answered common questions. Now, you have the knowledge to create your delicious cheesecake. Enjoy making this treat for yourself or your loved ones!

No-Bake Peppermint Cheesecake

A festive and creamy no-bake cheesecake with a chocolate cookie crust and peppermint flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 teaspoon peppermint extract
  • 0.5 cup crushed peppermint candies (or crushed candy canes)
  • Whipped cream, for topping
  • Additional crushed peppermint candies, for garnish

Instructions
 

  • In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir thoroughly until the mixture resembles wet sand and all crumbs are coated with butter.
  • Transfer the cookie mixture to a 9-inch springform pan, pressing it firmly and evenly into the bottom to create a solid crust. To help it set, place the pan in the refrigerator while you prepare the cheesecake filling.
  • Using an electric mixer, beat the softened cream cheese in a large bowl on medium speed until it is smooth and creamy, ensuring there are no lumps.
  • Gradually add in the powdered sugar and vanilla extract, mixing continuously until the ingredients are fully incorporated and the mixture is evenly smooth.
  • In a separate bowl, beat the heavy cream on high speed until it forms stiff peaks, which should take about 2-3 minutes.
  • Carefully fold the whipped cream into the cream cheese mixture using a spatula, mixing gently to maintain the lightness and airy texture of the whipped cream.
  • Add the peppermint extract and the crushed peppermint candies to the cream cheese mixture, folding them in until they are distributed evenly throughout the filling.
  • Pour the cream cheese filling over the prepared chocolate cookie crust, using a spatula to smooth the top for an even finish.
  • Cover the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours, but for the best results, let it chill overnight until it is fully set and firm.
  • Once chilled and firm, carefully remove the cheesecake from the springform pan. Top with a generous dollop of whipped cream and sprinkle additional crushed peppermint candies on top for a festive touch.

Notes

For best results, chill overnight.
Keyword cheesecake, dessert, holiday, no-bake, peppermint

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