Ingredients
Method
- Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray and line with parchment paper, then spray again.
- In a food processor, blend the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs and melted butter using a fork.
- Press the crumb mixture into the pan, creating a crust that rises halfway up the sides. Compact the bottom with a measuring cup.
- Bake for 11 minutes, then remove from oven and set aside.
- Melt the white chocolate in a microwave-safe bowl, microwaving in 20-second intervals, stirring in between.
- Using a mixer, beat the cream cheese and sugar on high for 2 minutes. Scrape down the sides of the bowl as needed.
- Add the melted white chocolate, sour cream, vanilla, and salt to the cream cheese mixture. Beat on medium speed until smooth.
- Add eggs one at a time, mixing on low speed until just combined. Finish mixing with a spatula. Stir in the peppermint chips.
- Pour the batter into the prepared crust. Prepare the water bath using one of the two methods.
- Place the springform pan in a 10-inch cake pan or wrap in aluminum foil. Pour hot water halfway up the sides. Bake for 75-85 minutes, until the edges are set, and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Then transfer to a cooling rack to cool completely.
- Wrap the cheesecake in foil and chill for at least 6 hours, preferably overnight.
- To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla in a cold metal bowl using a whisk attachment. Beat until medium peaks form.
- Remove the cheesecake from the pan and peel off the parchment paper. Spread the whipped cream on top of the cheesecake.
Nutrition
Notes
Perfect for celebrating Christmas or any festive occasion. This cheesecake pairs beautifully with a cup of hot cocoa or coffee.