Easy Peppermint Oreo Cheesecake (Print Version)

# Ingredients:

→ For the Cookie Crust

01 - 30 Oreo cookies, crushed into fine crumbs (you'll need a full 19.1 oz package for the whole recipe)
02 - 5 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ For the Creamy Filling

04 - 16 ounces cream cheese, softened to room temperature (two 8 oz blocks)
05 - 3/4 cup granulated sugar
06 - 1/2 cup sour cream, at room temperature
07 - 1/2 teaspoon pure vanilla extract
08 - 1 1/2 teaspoons peppermint extract
09 - 1 1/4 cups cold heavy whipping cream
10 - 1/2 cup confectioners' sugar
11 - 1/4 cup finely crushed peppermint candies or candy canes
12 - 12 Oreo cookies, broken into chunky pieces

→ Optional Garnish

13 - 6 Oreo cookies, crushed
14 - Additional crushed candy canes for topping

# Instructions:

01 - Grind your Oreos into very fine crumbs using a food processor, or place them in a sealed plastic bag and crush them with a rolling pin or wooden spoon. Combine the cookie crumbs with melted butter and sugar, mixing until everything clumps together nicely. Line a 9x9 inch baking dish with parchment paper (or grab a 9-inch springform pan and give it a light spray with oil). Press the cookie mixture firmly into the bottom—really pack it down so it holds together well. Pop it in the freezer for about 15 minutes while you prepare the filling.
02 - Using an electric mixer, beat together the softened cream cheese and sugar in a medium bowl until it's perfectly smooth and fluffy. Mix in the sour cream, vanilla, and peppermint extract, beating just until everything comes together nicely. In another bowl, whip the cold heavy cream with the powdered sugar on high speed until you see stiff peaks forming. Gently fold the whipped cream and crushed peppermint candies into your cream cheese mixture using a spatula—be gentle here to keep it airy. Fold in those 12 coarsely crushed Oreos last.
03 - Pour your cheesecake filling over the chilled crust, spreading it out evenly with a spatula until the top is smooth. Cover and refrigerate for at least 8 hours to let it set properly—overnight works great. If you're in a hurry, you can freeze it for about 2 hours, though the fridge method gives you the best texture. Once it's completely set, sprinkle the remaining crushed Oreos and extra candy cane pieces on top if you'd like. Slice into squares and serve with a dollop of whipped cream if desired.

# Notes:

01 - Crush your peppermint candies or candy canes into mostly very fine pieces. Not everyone enjoys biting into large chewy chunks of frozen candy, and super-fine pieces give a pleasant crystalline crunch without being too hard on teeth. Save any larger pieces for sprinkling on top so people can push them aside if they prefer.
02 - Make sure those crust Oreos are crushed into really fine crumbs. Larger cookie chunks will make the crust harder to slice cleanly and won't hold together as firmly.
03 - If you want that classic pink peppermint look, feel free to add a few drops of red food coloring when you fold in the whipped cream and candy pieces. It's totally optional—the cheesecake tastes amazing without it.
04 - Let this cheesecake chill completely before serving. It makes slicing so much easier and the whole thing holds together beautifully. You can definitely eat it earlier, but just know it'll be messier—you've been warned!
05 - For the cleanest slices, make sure the cheesecake is thoroughly chilled—you can even freeze it for the last 30 minutes before serving. Use a sharp knife run under hot water for about 15 seconds, wipe it dry, then slice. Clean the knife and run it under hot water between each cut for picture-perfect slices.
06 - This cheesecake keeps well in the refrigerator for 3-4 days covered. You can also freeze it for up to 2 months if you want to make it ahead for a special occasion.
07 - Want to make this gluten-free? Just use gluten-free Oreos throughout the recipe—everything else works exactly the same way!

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