Stir together the white chocolate and 2 tablespoons of cream in a medium bowl. Microwave on high for 40 seconds, then stir until smooth. Set in the fridge to cool.

Crush the chocolate sandwich cookies in a food processor until fine crumbs. Mix with melted butter until it resembles wet sand. Press into the bottom of a greased 9-inch springform pan.

Beat the cream cheese in a large bowl until creamy. Gradually add powdered sugar, vanilla, and mint extract, mixing until combined.

Fold in the chilled white chocolate mixture and peppermint bark until well blended.

Whip 1 cup of heavy cream to stiff peaks, then gently fold into the cream cheese mixture.

Pour the filling into the prepared crust and smooth with a spatula.

Whip the remaining 1½ cups of heavy cream with 3 tablespoons of powdered sugar to stiff peaks. Spread over the cheesecake and top with crushed candy canes.

Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.