Ingredients:
- 30 Oreo cookies (about 300g / 10.6 oz)
- 6 tablespoons (85g / 3 oz) unsalted butter, melted
- 24 ounces (680g / 1.5 lbs) cream cheese, softened
- ¾ cup (150g / 5.3 oz) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup (60 ml / 2 fl oz) heavy cream
- ½ cup (120 ml / 4 fl oz) sour cream
- ½ cup (50g / 1.7 oz) crushed peppermint candies
Instructions:
- Pulse Oreos in a food processor until finely ground. Combine Oreo crumbs with melted butter and mix well.
- Press the mixture firmly into the bottom of each muffin liner. Chill crusts in the refrigerator for at least 30 minutes.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and peppermint extract. Gently fold in heavy cream, sour cream, and crushed peppermint candies.
- Pour or spoon the cheesecake filling evenly over the prepared Oreo crusts.
- Bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for 1 hour. Remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecakes to fully set.
- Garnish with whipped cream, chocolate shavings, extra crushed peppermint candies, Oreo pieces, and/or fresh mint sprigs just before serving.