White Chocolate Peppermint Cheesecake: creamy and fluffy perfect for Christmas

Ingredients: 
Crust:
1 package chocolate wafers
1 tablespoon sugar
5 tablespoons unsalted butter, melted

White chocolate layer:
6 ounces white chocolate chips
2 -3 drops peppermint oil
Cream cheese filling:
4 - 8 ounce packages cream cheese
1¼ cups sugar
4 eggs
2 tablespoons heavy cream
7 ounces peppermint crunch candies
Decorative topping:
6 ounces white chocolate chips
2 -3 drops peppermint oil
12 candy canes

Directions:
Combine the chocolate wafers and sugar in a food processor. Add the butter and mix it. Transfer the cookie mixture to the pan and pat onto the bottom. Set aside. For the white chocolate layer: melt the white chocolate in the top of a double boiler over simmering water. Remove from the heat and stir in the peppermint oil. Pour onto the middle of the crust and gently spread over most of the crust. Set aside. For the cream cheese filling: beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs one at a time and continue to mix until smooth. Add the cream. Fold in the chopped peppermint crunch. Pour the filling into the pan and bake at 325° for 50 minutes. Remove from the oven. Refrigerate for several hours. Release the springform and remove the side of the pan. For the topping: Melt the white chocolate in the top of a double boiler over simmering water. Remove from the heat and stir in the peppermint oil. Spoon into a small plastic freezer bag and cut off a small piece from one of the bottom corners. Squeeze most of the topping out over cake. Place the candy canes around the edge of the cheesecake. Drizzle the remaining white chocolate over the top.

Credit:  https://www.youtube.com/watch?v=hx9H-Y5n8K8