Cooking recipe - Easy Peppermint Bark Cheesecake 

              Ingredients need to make the whole recipe: 

• 1 (13.29 ounce) package chocolate sandwich cookies, such as Oreo®

• 5 tablespoons butter, melted

• 1 cup heavy cream 

• 1/4 cup confectioners sugar

• 1 (24.3 ounce) container no-bake cheesecake filling, such as Philadelphia®

• 1 cup finely chopped peppermint bark, plus more for topping

Step by step instructions: 

• 1. Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9-inch springform pan.

• 2. Process cookies in a food processor until finely ground. Add melted butter and pulse until just combined. Press cookie mixture into the bottom of the prepared pan.  

• 3. Bake the crust in the preheated oven until just fragrant, about 10 minutes. Let cool completely. 

• 4. Beat cream and confectioner’s sugar together with an electric mixer until stiff peaks form. Set aside.

• 5. Stir together cheesecake filling and chopped peppermint bark until well combined. Fold in whipped cream, spread mixture evenly over crust, and smooth the top. 

• 6. Sprinkle the top with additional peppermint bark and place in the freezer to set up, at least 2 hours. 

• 7. Let stand at room temperature for 10 to 15 minutes before slicing and serving.