Oreo Crust

Cup of Yum
1. Place the Oreos in a food processor and process until completely crumbled.
2. Then pour the melted butter into the food processor and pulse until combined.
3. Transfer Oreo mixture to a 9 inch springform pan and press the crumbs firmly into the bottom.
4. Cover the pan with plastic wrap and place in the freezer to chill while making the cheesecake filling.

Chocolate Cheesecake Filling

1. In a large mixing bowl, beat together the cream cheese, cocoa powder and sugar with a hand or stand mixer until smooth and creamy, about 3-5 minutes.
2. Be sure to scrape the sides and bottom of the bowl once or twice with a spatula while mixing to get all ingredients well blended.
3. Add and beat in the sour cream until combined and smooth, about 1-2 minutes.
4. Add 3 cups of whipped topping to mixture and gently fold until you have a smooth, creamy mixture.
5. Scoop the cheesecake filling into the prepared crust and gently spread into an even layer.
6. Clean the sides of the pan, wiping off any extra cheesecake smears, and then spread the remaining whipped topping onto the top of the cheesecake in an even layer.
7. Cover again with plastic wrap and freeze for 1 hour or refrigerate for at least 4-6 hours or overnight.

Topping

1. When ready to serve, remove the plastic wrap and the outer rim of the pan and sprinkle the top with the peppermint candies.