Step 1

Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.

Step 2

Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill in the fridge while you mix the filling.

Step 3

In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.

Step 4

Beat in the cocoa powder, powdered sugar, vanilla, peppermint extract, and half of the non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.

Step 5

Fold in by hand the other half of the whipped cream into the cream cheese mixture until mixed well.

Step 6

Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for a few minutes while you prepare the white chocolate.

Step 7

Melt the white chocolate chips in a double boiler until melted completely. Drizzle the white chocolate on top of the cheesecake, then sprinkle crushed peppermint sticks on top of everything.

Step 8

Chill for 4+ hours until well set.

Step 9

Set out for about 15 minutes to soften the crust a little, then cut, and serve topped with coconut Reddi Whip or more So Delicious CocoWhip.