• Preheat oven to 350°F. Prepare a 12 count cupcake pan with cupcake liners. Set aside.

Crust

• Combine oreo crumbs and melted butter in a bowl until evenly moistened. Divide the crumb mixture evenly between each cupcake liner and press firmly into an even layer. Bake for 5 minutes to set the crust. Set aside to cool while making the filling.

Filling

• In a large mixing bowl, beat the cream cheese and sugar until smooth, about 1-2 minutes. Add sour cream, vanilla, peppermint extract, and melted white chocolate. Mix until completely combined, stopping to scrape the bottom and sides of the bowl. Add the eggs and mix just until combined. Fold in the Andes peppermint crunch.
• Divide the cheesecake filling between the cupcake liners, filling them all the way to the top.
• Bake for 15-20 minutes, or until set around the edges but the centers are still slightly jiggly and not cracked.
• Remove from the oven and allow to cool at room temperature. Transfer the mini cheesecakes to the fridge and let them chill for at least 2 hours.

Topping

• Heat ½ cup of the heavy cream in a microwave-safe bowl for 60 seconds until very hot. Pour over the chopped chocolate or chocolate chips and let it sit for 5 minutes without stirring. Then stir until the chocolate is melted and you have a smooth, shiny ganache. Let cool for 10 minutes until thickened slightly. Spread an even layer on top of each cheesecake.
• In a large mixing bowl, mix the remaining 2 cups of heavy whipping cream with the powdered sugar and vanilla extract on high speed until stiff peaks form. Transfer whipped cream to a piping bag and pipe onto each cheesecake. Top each cheesecake with crushed peppermint candy.