Ingredients

For the Crust:

1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup heavy cream
1/2 cup crushed peppermint candies (plus extra for topping)
1/2 cup semi-sweet chocolate chips (for the chocolate layer)

For the Topping:

1 cup whipped cream (store-bought or homemade)
Additional crushed peppermint candies
Chocolate shavings or chocolate curls (optional)

Instructions

Step 1: Prepare the crust by combining chocolate cookie crumbs, granulated sugar, and melted butter in a medium bowl until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.

Step 2: Make the cheesecake filling by beating the softened cream cheese in a large bowl until smooth and creamy. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Fold in the crushed peppermint candies.

Step 3: Layer the cheesecake by pouring half of the filling over the chilled crust, spreading it evenly. Melt the semi-sweet chocolate chips and allow to cool slightly before pouring over the first layer. Spread evenly, then pour the remaining cheesecake filling on top and smooth the surface.

Step 4: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.

Step 5: Once set, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with additional crushed peppermint candies and chocolate shavings or curls if desired. Slice into wedges and serve chilled.

Tips & Variations

Use a hand mixer or stand mixer to ensure a smooth filling without lumps.

For a nutty twist, add chopped toasted almonds to the crust mixture.

Substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.

Make your own whipped cream by whipping heavy cream with a bit of sugar and vanilla until stiff peaks form.

To avoid melting the chocolate layer, allow it to cool to room temperature before pouring over the cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to keep it fresh. If you want longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving. When reheating, it’s best enjoyed chilled, so no warming is necessary.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute chocolate cookie crumbs with graham crackers or chocolate wafer cookies, but the classic chocolate cookie crust complements the peppermint flavor best.