PEPPERMINT CHEESE CAKE
1 8-oz brick cream cheese, softened
1 can sweetened condensed milk
1 cup crushed peppermint candy canes (about 16 candy canes), plus more for sprinkling on top
1 pint heavy cream, whipped to stiff peaks
2 store-bought oreo cookie pie crusts
Combine cream cheese, sweetened condensed milk, and candy canes (except for the ones to sprinkle on top) in a large bowl and beat until smooth. Gently fold in the whipped cream. Divide the mixture evenly between the two chocolate crusts. Freeze until firm, at least 4 hours. Remove from freezer, sprinkle with extra crushed candy canes, and serve immediately.
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