Ingredients
- Crust ingredients:
- 2 cups Oreo cookie crumbs
- 3 Tablespoons butter
- Filling ingredients:
- 3 8-oz. cream cheese, softened
- 1 cup sugar
- 4 oz. white chocolate, melted
- 1 1/2 Tablespoons flour
- 1 1/2 Tablespoons heavy cream
- 1/4 teaspoon salt
- 2 teaspoons peppermint extract
- 3 eggs
- 1 1/2 cups peppermint bark
- Mousse ingredients:
- 1/2 cup cool whip, softened
- 4 oz. cream cheese, softened
- 2 oz. white chocolate, melted
- 1 1/2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
Preparation
Step 1
Before preparing the cheesecake, make the peppermint bark (it's best to do this step a day ahead).
Preheat oven to 350 degrees.
Prepare a 9-inch spring-form pan with two sheets of aluminum foil (wrap the outside of the pan with the foil).
In a food processor, blend cookies until only fine crumbs remain.
Add melted butter and give a quick blend.
Transfer crumbs to the spring-form pan.
Shake to disperse crumbs and press down with a spoon or flat bottom cup.
Bake crust for 10 minutes. Set aside.
Reduce oven temperature to 325 degrees.
Chop up peppermint bark into small pieces. Set aside.
Begin melting 4 oz. white chocolate.
Using a double boiler, melt over simmering water. Stir until fully melted.
Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted.
Stir well after each interval.
In a large bowl or stand mixer, beat cream cheese until smooth.
Add sugar. Mix well.
Scrape bowl well prior to each new addition and as needed.
Add melted chocolate, flour, cream, salt, and peppermint extract.
Mix well.
On medium/low speed, add one egg at a time.
Mix until smooth and blended well.
Add peppermint bark, stir by hand.
Transfer spring-form pan and cooked crust to a larger pan, such as a roasting pan.
Pour filling into crust.
Add enough hot water to the roasting pan to reach half way up the sides of the spring-form pan.
Carefully place in center of oven.
Bake at 325 degrees for 1 hour.
Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes.
Remove and allow to sit for at least 1 hour before chilling.
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar, and vanilla until smooth and slightly thickened.
Carefully remove the side of spring-form pan.
Spread mousse mixture evenly over cheesecake.
Chill for 4 hours or overnight before serving.
Serve slices with chocolate shavings, crushed peppermint, and whipped cream.
Store covered in refrigerator.