• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.

Oreo Crust

• Place 16 Oreo cookies in a food processor and pulse until finely crushed. Transfer the crumbs to a bowl and stir in ¼ cup melted butter until evenly combined. Spoon about 1½ tablespoons of the mixture into each muffin cup and press firmly into the bottom to form the crust.

Filling

• In a large mixing bowl, combine 8 oz cream cheese, ½ cup heavy cream, ¾ cup powdered sugar, 3 eggs, 1 teaspoon vanilla extract, and ½ teaspoon peppermint extract. Mix until smooth and fully blended, scraping down the sides of the bowl as needed. Gently fold in ¼ cup crushed peppermint candies.
• Divide the cheesecake filling evenly over the prepared crusts, filling each liner nearly full. Bake for 25 minutes, or until the centers are set and just slightly jiggly.
• Remove the pan from the oven and let the mini cheesecakes cool in the pan for about 30 minutes. Transfer to the refrigerator and chill for at least 3 hours, or until completely set.
• Place ½ cup white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until smooth and fully melted. Take care not to overheat, as white chocolate can scorch easily.
• Just before serving, top each mini cheesecake with whipped cream, drizzle with the melted white chocolate, and finish with a sprinkle of crushed peppermint candies.