1 cup heavy cream
3 tablespoons grated Parmesan cheese
3 tablespoons butter
3 tablespoons onion powder
2 eggs, lightly beaten
1 tablespoon peppermint oil
1 cup coffee creamer
1 cup marshmallow creme
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Line the bottom half of a 9x13 inch pan with aluminum foil. Using a wooden blade, cut out a 6 inch by 2 inch circle. Pour cream cheese into the center of the circle. Make a mental note of which pans your fingers are going to be in. Press each dish of cream cheese into the center of the circle, pressing gently all around. Place another flat foil round over the bottom half of the pie.
Mix together butter, white sugar, peppermint oil, and coffee creamer in small bowl. Place maraschino cherries per the directions printed on the foil, touching once. Place the maraschino cherry directly over cream cheese layer. Drizzle with powdered sugar and pecans. Place silverware on pan to slowly reduce temperature. Bake in preheated oven for 25 minutes, until crust is golden brown. Remove and sprinkle with marshmallow creme. Return pie to oven for additional 5 minutes.