Candy Cane Oreo Cheesecake - cooking recipe

Ingredients

3 cups crushed Oreo cookies
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
4 eggs, at room temp
2 teaspoons peppermint extract
1 cup white chocolate chips
1 1/2 cups of crushed candy canes
1 pint whipping cream, to garnish

Preparation

Preheat your oven to 350 degrees.
Lightly spray a 9\" spring form pan with cooking spray
In your food processor, pulse 2 cups of your crushed Oreos with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
Beat the cream cheese and sugar until smooth. Then beat in the eggs, then add the peppermint extract. Once that is mixed, stir in the remaining cup of crushed Oreos, white chocolate chips and 1 cup of the crushed candy canes/peppermint crunch.
Pour your batter into your pan on top of your crust.
Bake in a water bath for one hour. After you remove the cake from the oven, remove from water bath and allow to cool completely before covering it and/or placing in the fridge. This is best served 24 hours after baking so the flavors can meld.
When you're ready to serve, remove from fridge and cover with the whipped cream and garnish with remaining candy canes/peppermint crunch.