Instructions

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
4. Add the sour cream and peppermint extract to the cream cheese mixture, mixing until fully combined.
5. Add the eggs one at a time, mixing well after each addition until fully incorporated.
6. Gently pour the melted white chocolate into the cream cheese mixture and stir until smooth and evenly blended.
7. Fold in the crushed candy canes, distributing them evenly throughout the batter.
8. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden. A slight jiggle in the center is normal as it will firm up while cooling.
10. Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
11. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
12. Before serving, garnish the cheesecake with dollops of whipped cream and a sprinkle of additional crushed candy canes for an extra festive touch.
13. Slice and enjoy this delightful holiday treat!