Ingredients

1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz (450 g) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup heavy cream

1/2 cup crushed peppermint candies (plus extra for topping)

1/2 cup semi-sweet chocolate chips

1 cup whipped cream (store-bought or homemade)

Additional crushed peppermint candies (for topping)

Chocolate shavings or chocolate curls (optional, for topping)

Instructions

Step 1: In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.

Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing until fully combined and smooth.

Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated. Fold in the crushed peppermint candies carefully.

Step 4: Pour half of the cheesecake filling over the chilled crust, spreading it evenly. Melt the semi-sweet chocolate chips using a microwave or double boiler, allowing it to cool slightly before pouring it over the cheesecake layer. Spread the chocolate evenly, then top with the remaining cheesecake filling and smooth the surface.

Step 5: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.

Step 6: Once set, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with additional crushed peppermint candies and chocolate shavings or curls if desired. Slice into wedges and serve chilled.

Tips & Variations

Use crushed candy canes or mint chocolate pieces instead of peppermint candies for different textures and flavors.

For a stronger mint flavor, add an extra half teaspoon of peppermint extract to the filling.

Make your own whipped cream topping by whipping heavy cream with a tablespoon of powdered sugar until soft peaks form for the freshest result.

To speed up chilling time, place the cheesecake in the freezer for about 2 hours, then transfer to the fridge before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. For longer storage, freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended as the texture may change.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers, chocolate wafer cookies, or any sturdy cookie crumbs work well. Choose cookies with a flavor you enjoy to complement the cheesecake.

Is it necessary to soften the cream cheese before mixing?

Yes, softening the cream cheese to room temperature ensures a smooth, creamy filling without lumps. It makes mixing easier and improves the texture of the cheesecake.