Start by crushing the Oreo cookies until you get fine crumbs. In a bowl, combine the crushed Oreos with melted butter and mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of your springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until everything is well combined and silky.
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This step is key for a light, airy cheesecake texture.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness. Add peppermint extract and fold again to distribute the flavor evenly throughout the filling.
Pour the cream cheese filling over the chilled Oreo crust, smoothing the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or overnight if possible, to let the cheesecake set.
Before serving, sprinkle the crushed mini peppermint candies on top for a festive crunch and beautiful presentation. Slice with a warm knife for clean cuts and enjoy!
