Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
In a large mixing bowl, using an electric hand mixer, beat cream cheese, sugar, peppermint and vanilla extract until well blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Stir in some sprinkles and pour over crust.
Bake 1 hour 5 min or until center is almost set but still slightly jiggly.
Run knife around rim of pan to loosen cake and cool completely before removing the rim of the springform pan.
Refrigerate for 4 hours.
Buttercream Topping
In the bowl of an electric stand mixer or use a large mixing bowl and use an electric hand mixer, beat the butter until fluffy.
On low speed, mix in the confectioners sugar and vanilla extract.
If the frosting is too thick add a splash of milk.
Spread the frosting on the top of the cheesecake.
Use a pastry bag and a star tip to pipe some of the frosting around the edge.
Decorate with candies and sprinkles.
Serve and enjoy!
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.Note 1: If the frosting is too thick and I have a seasonal coffee creamer in the refrigerator, I sometimes use a splash to thin out my frosting. Storage: Store your cheesecake in the refrigerator. be sure to keep it tightly covered while you are storing it. Keep leftovers in an airtight covered container for up to 3 days.This cheesecake freezes well. Make sure it's wrapped tightly in plastic wrap and then again in foil to prevent freezer burn.
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
