Easy Peppermint Bark Cheesecake

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9-inch springform pan.

Process cookies in a food processor until finely ground. Add melted butter and pulse until just combined. Press cookie mixture into the bottom of the prepared pan.

Bake crust in the preheated oven until just fragrant, about 10 minutes. Let cool completely.

Beat cream and confectioner’s sugar together with an electric mixer until stiff peaks form. Set aside.

Stir together cheesecake filling and chopped peppermint bark until well combined. Fold in whipped cream, spread mixture evenly over crust, and smooth the top.

Sprinkle the top with additional peppermint bark and place in the freezer to set up, at least 2 hours.

Let stand at room temperature for 10 to 15 minutes before slicing and serving.