Cup of Yum
1. Prepare a 9” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.

Make the Crust

Cup of Yum
1. Add Oreo cookies into a food processor and pulse until you get approx. 2 cups of crumbs. Add the melted butter and pulse until combined.
2. Pour the crumbs into the bottom of the prepared pan and use the back of a spoon or measuring cup to pack the crumbs down to form the crust. Place in the freezer while you prepare the cheesecake filling.

Make the Cheesecake Filling

1. In a large bowl, cream the cream cheese for 4-5 minutes or until smooth and there are no lumps.
2. Add in peppermint, vanilla extract, and 1-2 drops red food coloring and mix until combined.
3. In another large mixing bowl, add 2 cups heavy whipping cream and powdered sugar. Start mixing on low speed until combined. Slowly increase speed to high until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture until completely combined.
5. Pour the cream cheese mixture over the frozen crust and smooth.
6. Place in the refrigerator and chill overnight to make sure the cheesecake is fully set.

Make the Topping

1. To make the topping, add the chocolate and heavy cream into a microwave safe bowl and heat on 30 second increments, stirring in between, until the chocolate is completely melted and smooth. Allow to cool for 3-4 minutes.
2. Remove the cheesecake from the springform (I find the best way to do this with no bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform) and carefully pour the ganache topping over the top and smooth. Top with whipped cream and crushed peppermint candy and serve.
3. Keep any left-over cheesecake in an airtight container in the refrigerator for up to three days.