1. Preheat your oven to 325°F. Prepare a 9-inch springform pan by lining or greasing it.

2. Pulse the Oreo cookies in a food processor until they become fine crumbs. Mix the Oreo crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then let it cool.

3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, heavy cream, cornstarch, vanilla extract, and peppermint extract until well combined. Gently fold in the Andes peppermint crunch chips.

4. Pour the cheesecake filling over the cooled Oreo crust. Bake for 50-60 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, remove it from the oven and let it cool completely to room temperature.

5. Once the cheesecake has reached room temperature, cover it and refrigerate for at least 4 hours, or preferably overnight.

6. To make the frosting, beat the softened cream cheese with the sugar and peppermint extract until smooth and creamy. Gently fold in the whipped topping and diced Andes peppermint crunch chips.

7. Once chilled, spread the peppermint frosting evenly over the top and decorate with crushed candy canes or other festive options.