Peppermint Cheesecake

Step 1

Place the Oreos in the bowl of a food processor; pulse until they are tiny crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.

Step 2

Press the crumbs into a 9-inch springform pan on the bottom and up the sides. (I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.)

Step 3

Place the crust in the freezer while you prepare the filling.

Step 4

In a large bowl, whip the cream cheese with an electric hand mixer (you can also do this with a stand mixer and the paddle attachment.) Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and 1/2 teaspoon peppermint extract; mix to combine. Set aside.

Step 5

In a medium bowl using an electric hand mixer, whip the heavy cream to stiff peaks (but do not overbeat or it will be clumpy.)

Step 6

Fold the whipped cream into the cream cheese mixture until there are no streaks left. (Taste and add the remaining 1/2 teaspoon peppermint extract if you want more of a peppermint flavor.)

Step 7

Fold in the crushed candy canes.

Step 8

Divide the mixture into two bowls. Color one of the bowls with red food coloring until you get a shade of pink that you like.

Step 9

Dollop the filling into the crust, so it has a mix of pink and white filling throughout; smooth out the top.

Step 10

Cover and place in the fridge for at least 8 hours, ideally overnight if you can.

Step 11

Take off the outer attachment of the pan, slice, and serve with toppings or as is.