Preheat the oven to 350º F. Begin to boil a large pot of water for the water bath.
Combine the crushed Oreo cookies and melted butter until it forms a thick paste. Press into the bottom and slightly up the sides of a 9-inch springform pan. Set crust aside.
Soften the cream cheese by placing one block at a time in the microwave for about 30 seconds. Do another 15 seconds if it’s not soft enough after the first go ’round.
Combine the softened cream cheese and sugar with an electric mixer (or in a stand mixer) and cream together until smooth.
Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
Add 1 cup creamer, peppermint, vanilla, and candy bits. Mix until smooth and creamy. Do not over mix.
Pour the batter into the prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
If your cheesecake pan is not airtight (or if you’re not sure), cover the bottom securely with foil before adding to the water bath. Place your springform pan into a larger pan and pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan. This is a very important and necessary step; don’t skip it!
Bake at 350º for 45 to 55 minutes, until it is almost set. This can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one additional hour, remove the cheesecake from the oven and lift it carefully out of water bath. Let it finish cooling on the counter.