Festive Peppermint Oreo Cheesecake (Printable Version)

Creamy peppermint cheesecake on Oreo crust with peppermint candy toppings, perfect for seasonal gatherings.

# Ingredients Required:

→ Crust

01 - 22 Oreo cookies, pulsed into crumbles
02 - 30 grams butter, melted

→ Cheesecake Filling

03 - 680 grams cream cheese, softened
04 - 100 grams white granulated sugar
05 - 2 large eggs
06 - 30 grams sour cream
07 - 180 milliliters heavy whipping cream
08 - 16 grams corn starch
09 - 5 milliliters vanilla extract
10 - 5 milliliters peppermint extract
11 - 170 grams Andes peppermint crunch chips

→ Topping

12 - 225 grams cream cheese, softened
13 - 50 grams white granulated sugar
14 - 2.5 milliliters peppermint extract
15 - 226 grams whipped topping such as COOL Whip
16 - 75 grams finely diced Andes peppermint crunch chips
17 - Crushed candy canes, to garnish
18 - Ghirardelli peppermint chocolates, to garnish
19 - Lindt peppermint chocolate truffles, to garnish
20 - Andes peppermint crunch thins or chips, to garnish
21 - Peppermint bark, to garnish

# Guide to Cooking:

01 - Preheat oven to 163°C (325°F) and grease a 23 cm (9 inch) springform pan. Prepare a large roasting pan larger than the springform pan for a water bath. Wrap the outside of the springform pan with heavy-duty aluminum foil up to the sides to prevent water leakage.
02 - Combine Oreo cookie crumbles with melted butter. Press mixture evenly into the bottom of the prepared springform pan to form the crust.
03 - In a large bowl, beat softened cream cheese until smooth. Add sugar and continue beating. Incorporate eggs one at a time. Blend in sour cream, heavy whipping cream, corn starch, vanilla extract, and peppermint extract until fully combined. Fold in peppermint crunch chips gently.
04 - Pour cheesecake filling over the prepared crust in the springform pan. Place the pan inside the roasting pan filled with hot water to a depth of about halfway up the sides of the springform. Bake in the preheated oven for 1 hour or until the center is set but slightly jiggly.
05 - Remove cheesecake from water bath and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set.
06 - Beat softened cream cheese with sugar and peppermint extract until smooth. Fold in whipped topping gently. Spread this mixture evenly over the chilled cheesecake. Sprinkle finely diced peppermint crunch chips on top.
07 - Decorate the cheesecake with crushed candy canes, peppermint chocolates, peppermint truffles, peppermint crunch thins or chips, and peppermint bark as desired before serving.

# Extra Suggestions:

01 - Bake the cheesecake in a water bath to ensure even cooking and prevent cracking.
02 - Allow the cheesecake to cool completely before refrigerating for optimal texture.
03 - Garnish with additional peppermint candies and chocolates to enhance festive presentation.

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