In a medium bowl, combine the crust ingredients and mix well to combine completely.
Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
Add the melted and slightly cooled white chocolate in three parts and mix until well combined and smooth after each addition.
Add the peppermint and vanilla extract and mix until well combined and smooth. Set mixture aside.
In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
Gently fold in the crushed peppermint.
Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
Add the heavy whipping cream, powdered sugar, vanilla extract and peppermint extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
Add red gel icing color and gently stir together until combined.
Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with additional peppermint candy pieces.
Refrigerate cheesecake until ready to serve. Cheesecake is best eaten within 4-5 days.
Nutrition
Serving Size:
Calories: 644
Sugar: 49 g
Sodium: 398.9 mg
Fat: 45.6 g
Carbohydrates: 55.3 g
Protein: 6.4 g
Cholesterol: 102.6 mg
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