First, start by preparing your springform pan by cut out a circle of parchment paper to fit on the bottom of the springform pan. Set aside.

Next, you will make the graham cracker crust by mixing together all the ingredients until you have a wet sand mixture.

Take the mixture and press onto bottom of springform pan and about 3 inches up the sides. Set aside.

Preheat the oven to 325

Now you will make the peppermint cheesecake filling. Using a hand mixer, beat the cream cheese and sugar until combined.

Now beat in milk, eggs, sour cream, peppermint extract and flour until smooth.

Pour the cheesecake into the crust inside of the pan and bake in the oven for 1 hour and 15 minutes.

Turn the oven off, and let the cheesecake completely cool for about 3 hours. This will help prevent cracking.

Once it’s completely cool chill in refrigerator overnight.

Once chilled, make the peppermint whipped cream topping by using a standing mixer to mix the heavy whipping cream, powdered sugarand peppermint extract on medium speed until stiff peaks form.

Scoop whipped cream into the piping bag and pipe big dollops of whipped cream all over the cheesecake.

Sprinkle with crushed peppermint candy and place a Ghirardelli peppermint bark piece onto the cheesecake.

Cut into pieces when ready to serve.

Enjoy!