Scale

For the Crust:

For the Peppermint Filling:

Step 1: In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.

Step 2: Firmly press the mixture into the bottom of a 9-inch springform pan. Place in the refrigerator to set while you prepare the filling.

Step 3: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.

Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Step 5: Stir in the peppermint extract, crushed candy canes, and optional red food coloring until the mixture is evenly colored.

Variation: For a chocolate-peppermint twist, mix in 1/2 cup of mini chocolate chips with the candy canes.

Ensure that all ingredients, especially the cream cheese and heavy cream, are at room temperature to ensure smooth mixing and proper setting.

Serve chilled directly from the refrigerator. This cheesecake pairs wonderfully with hot chocolate or a strong cup of coffee.

To ensure clean cuts, dip your knife in hot water and wipe it dry before slicing the cheesecake.
If you prefer a less sweet cheesecake, reduce the powdered sugar to 3/4 cup.