No-Bake Peppermint Cheesecake

Instructions:

1. Prepare the Crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

2. Make the Peppermint Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Add the peppermint extract, crushed candy canes, and red food coloring if desired, mixing until well combined.

3. Assemble the Cheesecake: Pour the peppermint filling over the prepared crust and spread it evenly. Refrigerate for at least 4 hours, or until set.

4. Garnish and Serve: Before serving, garnish the cheesecake with extra crushed candy canes. Slice and enjoy this cool, festive treat!