Peppermint Cheesecake

Preheat the oven to 325F (170C) degrees.
Wrap the outside a 9-inch (23 cm) springform pan. I recommend wrapping with an oven bag first. Then wrap the outside at least 4 times with aluminum foil so that the bottom and sides are covered, and all the seams are covered at least once.

Add the Oreo cookies (wafers and filling) to a food processor and process until fine crumbs. (Or place in a ziploc bag and crush with a rolling pan).
Mix together the crushed cookies and melted butter. You can either do a few pulses in the food processor or mix together in a bowl with a fork.
Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
Bake for 10 minutes in the preheated oven. Remove from the oven. Keep the oven turned on the pan wrapped.

In a large bowl, beat the cream cheese and sugar until soft and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl. This will take about 2-3 minutes.
Add in the sour cream, cornstarch, 1 teaspoon peppermint extract and 1-2 drops red food coloring. I recommend sifting in the cornstarch. Beat together until incorporated and smooth. Taste test the batter. Optionally, add in a little more peppermint extract to your taste and a little more food coloring depending on the color you’d like.
In a small bowl, whisk together the 3 eggs and additional 2 egg yolks.
Beat the eggs into the cream cheese mixture about ½ at a time with the mixer on a low speed. Stop mixing as soon as you no longer see pieces of egg.
Pour the cheesecake batter into the springform pan on top of the crust.

Place the cheesecake in the middle of a large roasting pan.
Pour water into the roasting pan so there’s about ½ – 1 inch of water in it.
Place the entire contraption in the oven and bake for 50-60 minutes, or until the top looks just set and if you give the cheesecake a nudge it has a slight wobble. It should wobble like jello or pudding, but not like a glass of milk.
Remove the entire contraption from the oven.
Cool the cheesecake in the waterbath until it’s room temperature. Remove the cheesecake from the roasting pan (still in the springform pan), cover and place in the fridge to chill for at least 6 hours.

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