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Ingredients
Scale
- 3 cups Oreo crumbs (about 35 Oreos)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 3/4 cup white granulated sugar
- 8 ounces white chocolate bars, melted (recommended: Lindt)
- 1/2 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 1/2 cups Andes peppermint chips
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract (for whipped cream)
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan.
- Blend Oreos into fine crumbs; mix with melted butter.
- Press crumb mixture into the pan and bake for 11 minutes.
- Melt white chocolate and mix with cream cheese and sugar.
- Add remaining ingredients, incorporating eggs one at a time.
- Pour batter over crust and bake in a water bath for 75-85 minutes.
- Cool cheesecake in the oven for 30 minutes, then chill for at least 6 hours.
- Whip cream with powdered sugar and vanilla, then spread over chilled cheesecake.
Notes
Ensure all ingredients are at room temperature for a smoother batter.
Avoid overmixing eggs to minimize the risk of cracks.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 28
- Sodium: 320
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 105