Finely crush Oreos in food processor. Mix in the melted butter and sugar. Press mixture into bottom and about 1 inch up sides of springform pan.Place in the refrigerator for 30 minutes to firm.

In a bowl, beat cream cheese and sugar until well mixed. Set aside.

In another bowl, whip heavy cream and powder sugar until stiff peaks form. Fold into the cream cheese mixture. Add in food coloring and peppermint and fold until combined.

Pour the mixture into the preared crust in the springform pan. Place in the refrigerator for at least 4 hours or until firm.

Before serving, garnish with dollops of whipped cream and crushed peppermints if desired. Serves 16.