Chilly Peppermint Mousse Pie

CHILLY PEPPERMINT MOUSSE PIE
2 ½ c. crushed cream-filled vanilla sandwich cookies (about 25 cookies)
½ c. butter, melted
¼ c. sugar
6 T. water
1 (0.25-oz.) envelope unflavored gelatin
2 ½ (4 oz.) bars white chocolate, chopped
2 ½ (8-oz.) packages cream cheese, softened
2 ½ c. heavy whipping cream
¾ c. powdered sugar
1 t. peppermint extract
1 t. vanilla
½ t. salt
1 ¾ c. finely chopped soft peppermint candies, divided

1. In large bowl, stir together crushed cookies, melted butter and sugar.
2. Firmly press mixture into bottom of 10” springform pan. Refrigerate for at least 2 hours.
3. In saucepan, whisk together 6 T. water and gelatin. Bring to a low boil, whisking frequently.
4. Remove from heat and whisk in white chocolate until melted and smooth. Let cool 10-15 minutes.
5. In large bowl, beat cream cheese with mixer at medium speed until smooth, stopping to scrape sides of bowl.
6. Beat in cream, powdered sugar, extracts and salt until well combined.
7. Beat in white chocolate mixture until well combined.
8. Fold in 1 ½ c. chopped peppermint.
9. Spread mixture into prepared crust and sprinkle with remaining ¼ c. chopped peppermint.
10. Cover with plastic wrap and freeze until firm, at least 10-12 hours.
    *You can place the cookies in gallon-size heavy-duty plastic bag and crush with rolling pin or flat side of meat mallet.