Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan with baking spray, lining the bottom with parchment paper. In a mixing bowl, blend the Oreo crumbs and melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan, and bake for 11 minutes until set and fragrant.

While the crust is cooling, melt the white chocolate bars in the microwave, stirring every 30 seconds until smooth. In a large bowl, beat the room temperature cream cheese and granulated sugar with an electric mixer until creamy and fluffy. Gently mix in the melted white chocolate, followed by sour cream, pure vanilla extract, and salt until thoroughly combined.

Gradually add the large eggs into the cheesecake mixture, blending on low speed until just combined—avoid overmixing to keep the filling smooth and airy. Finally, fold in the Andes peppermint chips with a spatula, making sure they're evenly distributed throughout this luscious filling.

Pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula. Prepare a water bath by placing a larger baking dish filled with hot water on the oven rack below the cheesecake to maintain moisture during baking. Bake at 325°F (165°C) for 75-85 minutes, until the edges are set and the center has a slight jiggle.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This gradual cooling helps prevent cracking. Afterward, carefully remove it from the oven and chill in the refrigerator for at least 6 hours or overnight to achieve the perfect creamy texture.

When the cheesecake is cold and set, whip the heavy cream with powdered sugar and a splash of vanilla extract in a mixing bowl until medium peaks form. This fluffy cream will serve as a decadent topping for your cheesecake, enhancing its festive appeal and creamy texture.

Remove the chilled White Chocolate Peppermint Cheesecake from the springform pan and place it on a serving platter. Spread the freshly whipped cream evenly across the top of the cheesecake, creating a beautiful layer. For an extra holiday touch, sprinkle crushed candy canes on top before slicing and serving.