A festive dessert combining white chocolate and peppermint in a creamy cheesecake filling, all nestled in an Oreo cookie crust.

Units Scale

25 chocolate cream-filled cookies (Oreos).

4 tablespoons unsalted butter, melted.

8 ounce block cream cheese, softened.

1 1/2 cups white chocolate chips, melted.

1 teaspoon peppermint extract.

8 ounce container frozen whipped topping, thawed.

1 cup heavy whipping cream.

1/4 cup powdered sugar.

1/4 teaspoon peppermint extract (or vanilla extract).

1/4 cup crushed peppermint candies.

White chocolate shavings (optional).

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1- Process Oreos into crumbs, mix with melted butter. Press into pie plate and bake at 350°F for 8-10 minutes.

2- Beat cream cheese until smooth, mix in melted white chocolate and peppermint extract. Fold in whipped topping.

3- Pour filling into cooled crust. Refrigerate 2 hours to set.

4- Whip cream with powdered sugar and extract until stiff peaks form.

5- Spread or pipe whipped cream on pie. Garnish with crushed peppermint and white chocolate shavings.