Line two 12-cup muffin tins with cupcake liners.

Crush the Oreo cookies into fine crumbs using a food processor.

Stir the melted butter into the crumbs until the mixture resembles wet sand.

Fill each cupcake liner with approximately 1 ½ tablespoons of the Oreo crumb mixture and press firmly to form the crust.

In a large mixing bowl, beat the cold heavy whipping cream until it reaches stiff peaks.

In a separate bowl, beat the softened cream cheese until smooth and free of lumps.

Melt the white chocolate and pour it into the cream cheese mixture, mixing until combined.

Add the peppermint extract and gently fold in the whipped cream and chopped Andes Peppermint Crunch.

Scoop about ¼ cup of the creamy filling into each cupcake liner and smooth the tops gently with a spatula.

Refrigerate for at least four hours or overnight to allow it to set properly.

Before serving, top each cheesecake with whipped cream and sprinkle additional chopped Andes peppermint on top.