• Line your cupcake pan(s) and set aside.

To Make The Crust

• Using a food processor or a ziploc bag with a rolling pin, crush the Oreos into a fine crumb. Transfer the crumbs to a medium sized bowl.
  20 Double Stuffed Oreos
• Melt the butter and pour over the Oreo crumbs. Combine until the mixture looks like wet sand. Measure a loose tablespoon’s worth of crumb mixture to each lined cupcake cavity. Using the bottom of a ¼ cup measuring cup, press the crumb mixture into the bottom of the pan and gently twist to release from the crumbs without pulling it back up. Repeat with the remaining crumb mixture. Set aside.
  ½ c unsalted butter

To Make The Cheesecake Filling

• In the bowl of a stand mixer, combine the sugar and softened cream cheese. Cream together until smooth and no longer lumpy.
  16 oz cream cheese, ½ c sugar
• Add in the heavy whipping cream and the peppermint flavoring. Mix thoroughly and scrape the sides often until the filling is smooth and creamy. Divide the filling among the crust filled liners - smooth the tops in line with the top of the pan.
  1 c heavy whipping cream, 2 t peppermint flavoring
• Chill for at least 2-4 hours, until set.

To Make The Peppermint Chocolate Ganache

• Combine the chocolate chips, 2 tablespoons worth of the heavy cream and peppermint flavoring in a medium/small microwavable bowl. Heat in 30 second increments and stir often until the mixture is smooth. Set aside to cool slightly.
  ½ c semi-sweet or dark chocolate chips, ½ c heavy cream, 1 t peppermint flavoring

To Make The Whipped Cream

• Combine the remaining whipped cream and the powdered sugar in the bowl of a stand mixer and mix on med/high for 2-3 minutes or until stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star tip and set aside.
  2 T. powdered sugar

To Assemble

• Once the cheesecakes have cooled and are set, they are ready to decorate.
• Using a spoon, scoop out about a tablespoon’s worth of peppermint chocolate ganache and spread eveningly over the top of each cheesecake. If you didn’t scoop enough chocolate, you can always get more! Spread to just inside of the edge of the cheesecakes using the back of the spoon and leveling as best as possible.
• Pipe a small dollop of the whipped cream on each chocolate topped cheesecake. Sprinkle with crushed peppermint pieces.
  Crushed candy canes or peppermint candy pieces