Preheat the oven to 325°F (163°C). This is essential for even baking, ensuring your cheesecake comes out perfectly set.

Combine Oreo cookie crumbs, melted butter, and salt in a medium bowl. Mix until the crumbs are thoroughly coated, then press the mixture into the bottom of a springform pan for a deliciously firm crust.

Beat cream cheese and sugar together in a large bowl using an electric mixer. Continue mixing until the mixture is smooth and creamy, with no lumps.

Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully blended before adding the next.

Incorporate the sour cream, peppermint extract, vanilla extract, and salt into the cream cheese mixture. Blend until everything is well combined.

Sprinkle cornstarch over the mixture and fold it in gently with a spatula.

Fold in the crushed candy canes and chopped white chocolate.

Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.

Bake the cheesecake in the preheated oven for 65 minutes.

Cool the cheesecake to room temperature after removing it from the oven. Then refrigerate for at least 4 hours or until fully set.

Whip the heavy whipping cream in a medium bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Top your chilled cheesecake with the whipped cream and garnish with additional crushed candy canes and Lindt Peppermint White Chocolate Truffles.