Christmas Cheesecake
1-Preheat oven to 300°F: Preheat oven to 300°F.
2-Combine cookie crumbs and melted butter: Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
3-In a large mixing bowl, using an: In a large mixing bowl, using an electric hand mixer, beat cream cheese, sugar, peppermint and vanilla extract until well blended.
4-Add eggs, 1 at a time, mixing: Add eggs, 1 at a time, mixing on low speed after each just until blended.
5-Stir in some sprinkles and pour over: Stir in some sprinkles and pour over crust.
6-Bake 1 hour 5 min or until: Bake 1 hour 5 min or until center is almost set but still slightly jiggly.
7-Run knife around rim of pan to: Run knife around rim of pan to loosen cake and cool completely before removing the rim of the springform pan.
8-Refrigerate for 4 hours: Refrigerate for 4 hours.

Buttercream Topping
9-In the bowl of an electric stand: In the bowl of an electric stand mixer or use a large mixing bowl and use an electric hand mixer, beat the butter until fluffy.
10-On low speed, mix in the confectioners: On low speed, mix in the confectioners sugar and vanilla extract.
11-If the frosting is too thick add: If the frosting is too thick add a splash of milk.
12-Spread the frosting on the top of: Spread the frosting on the top of the cheesecake.
13-Use a pastry bag and a star: Use a pastry bag and a star tip to pipe some of the frosting around the edge.
14-Decorate with candies and sprinkles: Decorate with candies and sprinkles.
15-Serve and enjoy: Serve and enjoy!