Step 1: Prepare the Pan and Crust

Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again.

Use a food processor to pulse Oreos into fine crumbs. Mix the crumbs with melted butter until evenly coated. Press the mixture into the pan, going halfway up the sides. Firmly press down the base using the flat bottom of a measuring cup. Bake for 11 minutes, then set aside.

Step 2: Make the White Chocolate Filling

Melt the white chocolate in the microwave in 20-second intervals, stirring between each until smooth.

In a mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape down the bowl. Add the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until well combined.

Add eggs one at a time, gently mixing on low speed just until each is fully incorporated. Fold in Andes peppermint chips.

Step 3: Assemble and Bake

Pour the filling into the baked crust. Choose one of two water bath methods:

1. Place the springform pan inside a 10-inch cake pan, then into a roasting pan. Add hot water halfway up the cake pan.
2. Wrap the springform pan in two layers of aluminum foil, place in roasting pan, and add hot water halfway up the pan.

Bake for 75-85 minutes, until edges are set and the center jiggles slightly. Once done, switch off the oven, slightly open the door, and allow the cheesecake to cool inside for 30 minutes. Transfer to a wire rack and cool completely.

Wrap and chill for at least 6 hours or overnight.

Step 4: Make and Add the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla in a metal bowl using a whisk attachment until medium peaks form. Remove cheesecake from pan and parchment. Spread whipped cream on top and garnish with crushed candy canes.