Creamy no-bake peppermint filling in a chocolate sandwich-cookie crust, finished with crushed peppermint candy.

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Line the base of a 9-inch springform pan. Crush 24 chocolate sandwich cookies with their fillings; combine with 5 tablespoons melted butter. Press across the base and roughly 1 inch up the side, then refrigerate.
Beat 24 ounces softened block cream cheese smooth. Beat in 3/4 cup sifted powdered sugar, 1/2 teaspoon pure peppermint extract and 1 teaspoon vanilla. Scrape the bowl.
In a separate clean bowl whip 1 1/2 cups cold pasteurized heavy cream to firm, nongrainy peaks. Fold a third into the cheese, then gently fold in the remainder.
Spread filling over chilled crust, cover without touching the top and refrigerate at 40 F or below for at least 6 hours, until the center holds a clean slice.
Unmold, cut into 12 working slices with a clean knife, and divide 1/4 cup crushed peppermint candy across the slices just before service. Refrigerate remaining cake promptly.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 360 minutes, included in the total.

Working estimate: 30 minutes active, at least 6 hours refrigerated; actual set and slice test pending.

Serving Size: One of twelve working slices of a 9-inch cake; actual weight and firmness not tested