Preheat your oven to 325℉ (163℃). In a food processor, blend 35 Oreos into fine crumbs. In a mixing bowl, combine the Oreo crumbs with 6 tablespoons of melted unsalted butter until moistened. Press this mixture firmly into a 9-inch springform pan, creating an even layer. Bake the crust for 11 minutes, then let it cool while you prepare the filling.

In a microwave-safe bowl, add 8 ounces of white chocolate chopped finely. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. This should take about 1 to 2 minutes. Set the melted chocolate aside to cool slightly.

In a large mixing bowl, beat 24 ounces of room temperature cream cheese and ¾ cup of granulated sugar on medium speed until creamy and well combined. Add the melted white chocolate, ½ cup sour cream, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until smooth, then add 4 large eggs one at a time on low speed, stirring just until combined. Fold in 1½ cups of peppermint chips.

Prepare a water bath by placing the filled springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

Gently pour the creamy filling into the prepared Oreo crust. Bake in the preheated oven for 75 to 85 minutes, or until the edges are set but the center has a slight jiggle.

Once baked, turn off the oven and crack the door open to let it cool in the oven for about 30 minutes, then transfer the cheesecake to a wire rack to cool completely before refrigerating for at least 6 hours.

In a chilled metal bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Beat until it reaches medium peaks.

Spread the freshly whipped cream on top of the cheesecake and sprinkle crushed candy canes if desired.