Crust

• Coat the sides of the springform pan with a No-Stick Cooking Spray (PAM made with flour works well) and line the bottom with parchment paper.
• Place the oreos in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl. Add the melted butter to the oreos and mix until the crumbs are moist.
• Place the oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.

Cheesecake Batter

• In bowl: combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.
• In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.
• Add the whipped heavy cream to the first bowl with the cream cheese mixture. Gently fold both creams together until well combined (uniform in appearance) to form the cheesecake filling.
• Remove the oreo crumb crust from the freezer. Transfer the cheesecake filling to the pan atop the oreo layer and gently spread the filling to form an even layer. Sprinkle crushed peppermints on top of the cheesecake.
• Refrigerate for at least 4 hours.

Garnish: Oreos (cut in half and embedded flat side down), Crushed Peppermint & Whipped Cream

Serve and Enjoy!