Line the bottom of a 9x9 square baking pan with parchment paper.
In a small bowl, melt butter in the microwave.
In a medium bowl combine the almond flour, sugar, salt, and butter. Mix until combined. If you would like a chocolate crust, add 1/4-1/2 cup cocoa powder (to taste) + 2 tbsps more butter.
Press into a square 9x9 baking pan.
Cheesecake Filling
In a large bowl beat the PHILADELPHIA cream cheese and powdered sugar until smooth, using an electric beat or a stand mixer.
Add the eggs and vanilla. Beat on medium high for 1-2 minutes.
Fold in the crushed candy canes with a spatula or wooden spoon. Do not beat (it will dye the whole batter pink).
Pour over the almond flour base and bake for 40 minutes. the top should be slightly jiggly.
Take out of the oven and let sit for 30 minutes.
Candy Cane Topping
Melt the white chocolate over a double boiler (or melt in the microwave if you're short on time). Drizzle over the cheesecake and top with the rest of the crushed candy canes.
Transfer to the fridge and let sit overnight night, or at minimum 4 hours.
Slice into 12 squares.
Notes
This recipe can be made up to three days in advance. Freezing cheesecake barsThese cheesecake bars can be frozen, just make sure they're cooled completely before tossing them in your freezer.