Prepare the Crust In a medium bowl, mix the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Pop it in the fridge to chill while you prepare the filling.
Make the Cheesecake Filling In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and vanilla extract, and beat again until well combined.
Whip the Cream In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. This step helps give the cheesecake its fluffy texture.
Combine the Cream and Cheesecake Mixture Gently fold the whipped cream into the cream cheese mixture. Fold in the crushed peppermint candies until evenly distributed.
Assemble the Cheesecake Spoon the filling onto the chilled crust, spreading it evenly. Smooth the top with a spatula.
Chill Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to set.
Garnish and Serve Before serving, top with dollops of whipped cream and extra peppermint candies for decoration. Slice, serve, and enjoy!
Equipment Needed for This Recipe
9-inch springform pan: Essential for easy removal of your cheesecake.
Electric mixer: Makes whipping the cream and blending ingredients a breeze.
Mixing bowls: You’ll need a couple of these to mix your crust and filling.
