1-In a food processor, ground whole Oreo: In a food processor, ground whole Oreo cookies with the filling, add melted butter, whisk with the fork until evenly moistened and press into the bottom of 9 x 13 inches dish. Place in the fridge or freezer.
2-Unwrap candy canes, place them in a: Unwrap candy canes, place them in a zip-lock bag and crush them with a rolling pin onto coarse pieces.
3-Beat softened butter, cream cheese, powdered sugar: Beat softened butter, cream cheese, powdered sugar and vanilla and peppermint extract until smooth. Mix in whipped topping. Scrape down the bottom of the bowl with a spatula to make sure everything is smooth. Finally mix in candy cane pieces. The mixture will get light pink colour from candy canes. If you want more intense colour add a few drops of red or pink food colour.
4-Spread the mixture over chilled crust and: Spread the mixture over chilled crust and place back in the freezer for 10-15 minutes.
5-Whisk two packages of 3: Whisk two packages of 3.9 oz. instant chocolate pudding with 2 ¾ cups milk until it starts to thicken, then spread over the peppermint cheesecake layer. Place in the fridge until the pudding has set, then spread 3 cups of whipped topping over the pudding layer. Chill at least 5 hours before serving, or preferably overnight. Sprinkle crushed candy canes on top just before serving, because they might melt if stays too long onto whipped cream.
6-Store in the fridge: Store in the fridge.