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Peppermint Bark White Chocolate Mousse Cheesecake

Yield: 12 Slices (9 or 10-inch cheesecake)
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 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 - see note 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 - see note for details)

Garnish:

  • Crushed mints and chocolate shavings

Instructions 

  • Preheat the oven to 350 degrees F.
  • 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.
  • 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!).
  • 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.
  • Fold in the cooled white chocolate/cream mixture until combined.
  • 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.
  • 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.
  • 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. (Alternate instructions: I've made this topping several times by throwing everything but the melted white chocolate in a blender and processing until very thick and creamy - then I add the melted, cooled white chocolate and mix until combined).
  • Spread the white chocolate mousse over the cooled cheesecake.
  • Refrigerate for 1-2 hours (or up to two days). Garnish with crushed peppermints and chocolate shavings right before serving.

Notes

Cream Cheese: it's more critical than I can even stress to make sure that cream cheese is at room temperature. Cool or chilled cream cheese will result in lumpy batter. Also, light cream cheese will not work as well in this recipe (it will make for a cheesecake that doesn't want to set up).
Pan: this cheesecake can definitely be baked in a 10-inch springform pan; I haven't tried it since I almost always use my trusty 9-inch pan, but keep in mind the layers will be thinner (especially the crust).
Make Ahead: the cheesecake can be baked and topped with the white chocolate mousse and refrigerated for up to two days or frozen for several months if well wrapped.
White Chocolate Chips: with very few exceptions, white chocolate chips do not melt well. They can get clumpy and seize up. So, make sure to use white chocolate baking squares (not almond bark!)...usually found in the baking aisle above the chocolate chips or nearby. The brand most commonly found in my area is Ghirardelli (here's a visual).