Step 1

Preheat oven to 300°F.

Step 2

Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.

Step 3

Beat cream cheese, sugar, peppermint and vanilla in a large bowl with mixer until blended.

Step 4

Add eggs, 1 at a time, mixing on low speed after each just until blended.

Step 5

Stir in some sprinkles and pour over crust.

Step 6

Bake 1 hour 5 min or until center is almost set but still slightly jiggly.

Step 7

Run knife around rim of pan to loosen cake and cool completely before removing the rim.

Step 8

Refrigerate for 4 hours.

Step 9

To make the buttercream topping, beat the butter until fluffy in a mixing bowl.  Carefully add in the powdered sugar and vanilla.

Step 10

If the frosting is too thick add a splash of milk or coffee creamer. Spread the frosting on the top of the cheesecake. Pipe some of the frosting around the edge. Decorate with candies and sprinkles. Serve & enjoy!