Preheat the oven to 350 degrees F and line a 9x9-inch baking pan with parchment paper and set aside.

Add the oreos to a food processor and pulse until fine crumbs form.

Add the melted butter and sugar to the Oreo crumbs and pulse until the mixture comes together. It should stick together/clump when you press it between your fingers.

Transfer the crust mixture to the prepared baking pan and use a flat bottomed cup to gently press the crumbs into the bottom of the pan until evenly packed.

Bake the crust for 8 minutes.

In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese, sugar, egg, and extracts until fully incorporated and smooth.

Fold in the peppermint pieces and immediately transfer to the pan and spread evenly over the top of the crust with a rubber spatula.

Bake for 25 to 30 minutes until the edges are just golden brown and the center no longer wiggles.

Remove from the oven and allow the pan to cool on a wire rack for at least 1 hour before transferring to the refrigerator and cooling for at least an additional 2 hours, preferably overnight.