Preheat your oven to 325°F (163°C). Blend the Oreo cookies into fine crumbs and combine with melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 11 minutes and let cool.

Melt the white chocolate bars in a microwave-safe bowl. In a mixing bowl, beat cream cheese and sugar until creamy. Gradually add melted white chocolate, sour cream, vanilla, and salt. Mix until smooth and incorporate eggs one at a time, folding in peppermint chips last.

Pour cheesecake filling over the cooled crust. To prevent cracking, prepare a water bath by placing the pan in a larger baking dish filled with hot water.

Bake for 75-85 minutes, until edges are set but center jiggles slightly. Turn off the oven and crack the door. Let cool inside for 30 minutes then chill for at least 6 hours or overnight.

Whip heavy cream with powdered sugar and vanilla until medium peaks form. Spread over chilled cheesecake and top with crushed candy canes.