Build Peppermint Cheesecake Step by Step

• Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). In a food processor, crush the 28 Oreo cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs, melted butter, and a pinch of salt. Stir until the mixture is well combined and resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan, creating an even layer. Bake for 10 minutes, then remove and set aside to cool.
• Step 2: Make the Cheesecake Filling - In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using a hand mixer or stand mixer, beat until smooth and creamy. Add the sour cream, vanilla extract, and peppermint extract, mixing until well incorporated. One by one, add the eggs, beating on low speed after each addition until just combined. Be careful not to overmix, as this can cause cracks in your cheesecake.
• Step 3: Add Peppermint and Chocolate - Gently fold in the crushed peppermint candies and chopped white chocolate into the cheesecake batter until evenly distributed. This will add delightful bursts of flavor and texture throughout your cheesecake.
• Step 4: Bake the Cheesecake - Pour the cheesecake filling onto the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly inside for about an hour. This helps prevent cracking.
• Step 5: Chill and Serve - After the cheesecake has cooled, remove it from the oven and let it cool at room temperature for another hour. Then, cover and refrigerate for at least 4 hours or overnight for best results. When ready to serve, garnish with additional crushed peppermint candies and white chocolate shavings if desired.