Peppermint Bark White Chocolate Mousse Cheesecake

For 12 Slices (9 or 10-inch cheesecake), Peppermint Bark White Chocolate Mousse Cheesecake keeps the list centered on Oreo or other chocolate sandwich cookies, salted butter and egg yolk. Set aside about 225 minutes.

• Yield 12 Slices (9 or 10-inch cheesecake)
• Ready in 225 minutes
• Prep 30 minutes
• Cook 45 minutes

Ingredients

Crust

• 20 Oreo or other chocolate sandwich cookies , (about 283 g), finely crushed (no need to remove cream from the middle)
• 3 tablespoons salted butter , melted
• 1 egg yolk , optional, but makes the crust smooth and rich

Cheesecake

• 6 ounces ( 170 g ) white chocolate , not white chocolate chips or almond bark – for details
• ¼ cup heavy whipping cream
• 3 packages (8-ounces each) ( 681 g ) cream cheese , softened to room temperature
• 1 cup ( 227 g ) sour cream
• 1 cup ( 212 g ) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup ( 170 g ) mini chocolate chips
• ½ cup ( about 100 g ) crushed starlight/peppermint mints

White Chocolate Mousse

• 1 cup heavy whipping cream
• ¼ teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces ( 113 g ) cream cheese , softened
• 4 ounces ( 113 g ) white chocolate , melted (not white chocolate chips or almond bark – for details)

Garnish

• Crushed mints and chocolate shavings

Instructions

1. Preheat the oven to 350 degrees F.
2. For the crust, in a medium bowl, mix the chocolate cookie crumbs, butter and egg yolk (if using), until well-combined. Press the mixture into the bottom and just barely up the sides of a 9--inch springform pan (make sure the sides are at least 3-inches tall as this makes a very full pan). See note for 10-inch springform pans. Bake the crust for 10 minutes. Remove and let cool completely.
3. For the cheesecake layer, add the white chocolate and cream to a microwave-safe bowl (alternately, you can do this in a bowl set over a pan of simmering water) and melt on 50% power for 1-minute increments, stirring in-between, until melted and smooth. Let cool until room temperature (can be very, very slightly warm...but definitely not hot!).
4. In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla, and peppermint extract. Mix until smooth and just combined.
5. Fold in the cooled white chocolate/cream mixture until combined.
6. Add the chocolate chips and mints, and stir with a spoon or spatula until evenly distributed - the mints will start to bleed color into the cheesecake batter, so stir as quickly and efficiently as possible.
7. Spread the cheesecake over the cooled crust and bake at 350 degrees for 40-45 minutes, until the edges are set about 2- to 3-inches from the side, but the center still jiggles slightly. Remove from the oven and let cool completely.
8. For the white chocolate mousse, in a medium bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until peaks form. In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
9. Spread the white chocolate mousse over the cooled cheesecake.
10. Refrigerate for 1-2 hours (or up to two days). Garnish with crushed peppermints and chocolate shavings right before serving.

Chill the cheesecake until the center is fully set.