Preheat your oven to 325°F (163°C). In a food processor, pulse the Oreos into fine crumbs, then mix with melted unsalted butter until fully combined. Transfer the mixture into a springform pan and press it into an even layer. Bake for 11 minutes until set, then let cool.

Melt white chocolate bars in a microwave-safe bowl in 20-second intervals, stirring until smooth. In a bowl, beat cream cheese and granulated sugar until fluffy, about 3-5 minutes. Mix in melted chocolate, followed by sour cream, vanilla extract, and salt Until smooth.

Add eggs one at a time on low speed, mixing gently after each addition. Fold in peppermint chips.

Pour cheesecake filling over the cooled crust and smooth the top. Set inside a larger pan filled with hot water and bake for 75-85 minutes until edges are set but center jiggles slightly.

Turn off the oven and leave the cheesecake inside for 30 minutes. Cool to room temperature, then refrigerate for at least 6 hours or overnight.

Whip heavy cream, powdered sugar, and vanilla extract until medium peaks form. Spread over cheesecake and garnish with peppermint chips or crushed candy canes.