Step-by-Step Instructions

• Preheat your oven to 325℉. In a mixing bowl, combine Oreo crumbs with melted unsalted butter, stirring until well mixed. Press into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 11 minutes until set, then remove and allow to cool.
• In a microwave-safe bowl, melt the white chocolate bars in 30-second intervals, stirring until smooth. In a large mixing bowl, beat the cream cheese with granulated sugar until creamy. Add the melted white chocolate, sour cream, pure vanilla extract, and salt; mix until well combined.
• Add the large eggs one at a time, mixing gently after each addition until just combined. Fold in the Andes peppermint chips with a spatula.
• Pour the filling over the cooled crust, smoothing the top with a spatula. For a water bath, wrap the outside of the pan tightly in foil, then place in a larger roasting pan filled with hot water. Bake for 75-85 minutes until edges are set.
• Turn off the oven and crack the door. Allow the cheesecake to cool in the oven for about 30 minutes to avoid cracks. Transfer to the countertop and cool completely before refrigerating for at least 6 hours or overnight.
• Just before serving, prepare the whipped cream. In a chilled bowl, beat the heavy cream with powdered sugar and pure vanilla extract until medium peaks form.
• Spread the whipped cream over the cooled cheesecake and sprinkle crushed candy canes or chocolate curls on top. Slice and serve chilled.