Step 1

Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine. Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.

Step 2

In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar. Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed. Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt) Quickly add and stir to combine melted chocolate into the batter so it doesn’t harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.

Step 3

Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.

Step 4

Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.