Ingredients
20chocolate wafers,cream filled, such as original Oreos, finely crushed
3tbspunsalted butter,melted
6ozwhite chocolate,chopped
½cupheavy cream
28ozcream cheese,(3½ packages), well softened
1cupgranulated sugar
4large eggs
1tsppeppermint extract,extra ½ tsp for a stronger flavor
1tspvanilla extract
½cupsour cream
5ozsemi-sweet chocolate,chopped, plus 3 oz more for topping
⅓cuppeppermint bits,or crushed candy canes, or starlight mints, plus more for topping
2ozwhite chocolate,chopped
1cupheavy cream
2tbspgranulated sugar
4ozcream cheese,softened
¼tsppeppermint extract
Preparation
Preheat THE oven to 350 degrees F. Line outside of an 9-inch springform pan with an 18×18-inch sheet of heavy duty aluminum foil.
In a mixing bowl using a fork, stir together the crushed cream filled chocolate wafers with melted butter until the mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan.
Bake in the oven for 10 minutes, then remove from oven and allow to cool on a wire rack. Reduce the oven temperature to 325 degrees F.
Bring 4 quarts of water to a boil in a large pot.
Add white chocolate and heavy cream to a medium microwave-safe bowl. Heat in the microwave on 50% power in 20-second increments, stirring well between intervals, until melted and smooth. Set aside to cool.
In a mixing bowl, using an electric hand mixer, whip together the cream cheese and granulated sugar just until smooth. Mix in eggs, one at a time, then blend in the peppermint extract, vanilla extract, and sour cream. Mix in the melted white chocolate mixture.
Tap bowl forcefully against countertop about 30 times to release large air pockets.
Add in the chopped chocolate and the peppermint bits, then quickly fold several times.
Spray the sides of springform pan lightly with non-stick cooking spray, then pour mixture over crust layer in pan. Set cheesecake in a large roasting pan, then set the pan on a rack in the center of the oven.
Carefully pour in enough boiling water around springform pan until it comes halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 20 minutes to 1 hour and 30 minutes, until its edges are beginning to set but the center still jiggles slightly.
Carefully remove the springform pan from the oven and roasting pan, then allow to cool on a wire rack for 45 minutes.
Cover with plastic wrap, leaving a small opening on one side, and chill for 8 hours or overnight.
Melt the white chocolate in a small microwave safe bowl on 50% power in 20-second intervals, stirring well between intervals until melted and smooth. Set aside and let cool until lukewarm.
In a mixing bowl using an electric hand mixer, whip the heavy cream until soft peaks form. Add in the sugar and whip until very stiff peaks form.
In a separate mixing bowl, whip the cream cheese until smooth, then mix in the melted white chocolate and peppermint extract. Fold in whipped cream.
Spread the mousse into an even layer over cooled cheesecake, then return to refrigerator and chill 1½ hours longer.
Garnish top edges with chopped chocolate and peppermint bits, then run a knife around edges to ensure cheesecake is loosened. Remove the ring from the springform pan and cut into slices.
Serve, and enjoy!
