Butter/grease 9" springform pan.
In a food processor, pulse Oreos until finely ground.
Add melted butter and pulse 30 seconds more.
Pour Oreo mixture into springform pan, and firmly press around the pan, evenly.
Using a Bain Marie(or double boiler), melt the chocolate chips, then set aside.
In a mixing bowl, using an electric hand mixer on low speed, cream together the cream cheese, granulated sugar, sour cream, and heavy cream.
Add vanilla and flour, beating about 30 seconds more.
Beat in eggs one at a time, until each egg is just incorporated.
Using a rubber spatula, fold in melted white chocolate.
Divide batter into two bowls, equally.
In one bowl, add peppermint oil (or extract) and a few drops of food coloring(to desired color), and mix in with a spatula. Don't use a hand mixer for this part, we don't want to over mix.
Preheat the oven to 325 degrees.
Using 1/3C-1/2C increments, alternate adding batter from each bowl into the center of the springform pan. (Ex. 1/3C white batter, 1/3C pink batter, repeat.)
Alternate colors in the center of the springform until all the batter has been added to the springform.
Bang the pan on the countertop to remove any air bubbles that might be trapped in the batter.
Place the springform pan into the cake pan, then place the cake pan in the center of the roasting pan.
Carefully fill the roasting pan with water, avoiding splashing water onto the cheesecake, until the water is deep enough to go halfway up the cake pan.
Carefully place roasting pan into the oven, and bake cheesecake for 1 1/2 hours.
When timer beeps, turn the oven off and leave the cheesecake in the oven for an hour, letting it cool down with the oven.
After the hour, remove the cheesecake from the oven, run a butter knife around the edges of the cheesecake, and allow to cool at room temperature for at least 2 hours before placing in the fridge to cool at least 4 hours more(preferably overnight).
Once fully chilled and set, serve and enjoy!