• Preheat the oven to 300 degrees.

Crust

• Using a food processor or blender, grind cookies into fine crumbs.
• Stir in melted butter, pulse until crumbs are moist.
• Press the mixture into the bottom of 9" springform pan.
• Place in freezer to set until you are ready to add in your filling.

Filling

• Beat the cream cheese, sugar, peppermint and vanilla extracts in a large bowl until blended.
• Add the eggs, 1 at a time, mixing on low speed after each just until blended.
• Fold in the sprinkles.
• Pour over the chilled crust.
• Bake 1 hour 5 min or until center is almost set but still slightly jiggly.
• Run knife around rim of pan to loosen the cheesecake and then cool completely before removing the rim.
• Refrigerate for at least 4 hours. Preferably overnight so it is nice and firm.

Decorate - Make the buttercream topping

• In a mixing bowl, beat the butter until fluffy.
• Carefully add in the confectioner's sugar and vanilla. Mixing slowly and then increasing speed once mostly incorporated, beating well until well whipped. If the frosting is too thick add a splash of milk or coffee creamer.
• Spread the frosting on the top of the cheesecake.
• Pipe some of the frosting around the edge.
• Decorate with candies and sprinkles.