Oreo Crust
1-Preheat the oven to 325℉: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with parchment paper circle and spray again.
2-Using a food processor, blend the Oreos: Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs and melted butter using a fork.
3-Pour the crumbs into the pan and: Pour the crumbs into the pan and use your hands to press the crust halfway up the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
4-Bake for 11 minutes: Bake for 11 minutes.

White Chocolate Cheesecake
5-Melt the white chocolate in a microwave: Melt the white chocolate in a microwave safe bowl in the microwave. Microwave for 20 second intervals, mixing well in between, until melted.
6-Using a mixer, beat the cream cheese: Using a mixer, beat the cream cheese and sugar. Beat on high speed for 2 minutes. Use a baking rubber spatula to scrape the bowl.
7-Add in the melted white chocolate, sour: Add in the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until combined.
8-Add in the eggs and mix on: Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter using the spatula. Add in the peppermint chips and mix until combined.
9-Pour the batter on top of the: Pour the batter on top of the crust. Start the water bath.
10-Water bath: Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water. 1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust. 2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
11-Bake for 75-85 minutes: Bake for 75-85 minutes. Bake until the edges are set and middle has a slight jiggle.
12-Turn off the oven, crack open the: Turn off the oven, crack open the door, and let cool for 30 minutes. Then, transfer the pan to a cooling rack and cool completely.
13-Wrap the pan in foil and chill: Wrap the pan in foil and chill for at least 6 hours or overnight.

Whipped Cream
14-Using a metal bowl and whisk attachment,: Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until medium peaks form.
15-Take the pan off the cheesecake and: Take the pan off the cheesecake and remove the parchment paper. Spread the whipped cream on top of the cheesecake.