In a food processor, pulse the entire Oreo cookies until fine crumbs form. Add melted butter and pulse until moistened.

Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze crust while making the filling.

In a large bowl, beat the room temperature cream cheese until completely smooth. Sift in powdered sugar, add 1 tsp vanilla and salt, and beat until smooth.

In a separate, cold bowl, beat 1.5 cups of cold heavy cream on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Do not overmix.

Transfer about 1/3 of the filling to a separate bowl. Spread this white layer over the frozen crust. Return pan to the freezer for 10-15 minutes.

To the remaining 2/3 of filling, add peppermint extract, food coloring, and crushed peppermint candies. Fold gently to combine.

Spread the pink peppermint filling on top of the set white layer. Smooth the top with a spatula.

Cover with plastic wrap and chill for at least 6-8 hours, or preferably overnight, until completely firm.

Before serving, whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1/2 tsp vanilla for the topping. Pipe swirls on the cheesecake and garnish with more crushed peppermint.