In a large bowl, stir together crushed cookies, melted butter, and granulated sugar. Firmly press mixture into bottom of a 10-inch springform pan. Refrigerate for 2 hours.
In a medium saucepan, whisk together 6 tablespoons water and gelatin. Bring to a low boil over medium heat, whisking frequently. Remove from heat, and whisk in white chocolate until melted and smooth. Let cool for 10 minutes.
In a large bowl, beat cream cheese with a mixer at medium-high speed until smooth, about 3 minutes, stopping to scrape sides of bowl. Beat in cream, confectioners’ sugar, extracts, and salt until well combined. Beat in white chocolate mixture until well combined. Fold in 1½ cups chopped peppermint.
Spread mixture into prepared crust, and sprinkle with remaining ¼ cup peppermint. Cover with plastic wrap, and freeze until firm, 8 to 12 hours.
To serve, let thaw in refrigerator for 1 hour; remove sides and bottom of pan before slicing.
Notes
Baking Tip: Place cookies in a gallon-sized heavy-duty resealable plastic bag, and crush them with a rolling pin or the flat side of a meat mallet.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/frozen-peppermint-mousse-pie-recipe/