Pre heat oven to 300 degrees. Spray a 9-inch springform pan with cooking spray.

In a food processor, pulverize the cookies into crumbs- about 5-7 pulses. You can also use a plastic bag and crush cookies with a rolling pin. Add melted butter. Press crumbs into prepared pan using the back of a measuring cup to have an even crust.

Bake for 10 minutes in a 300 degree oven. Let cool completely. Pop into freezer while preparing filling.

In a plastic bag with a rolling pin, crush candy canes into fine crumbs. It is okay to have a few larger pieces. Set candy crumbs aside.

In the bowl of a stand mixer, whip cream cheese until fluffy. Add in sweetened condensed milk, 1 tsp peppermint extract, 2/3's of the crushed candy cane crumbs and EITHER red food coloring OR 1/4 pomegranate juice. Set aside in another bowl. Save the remaining candy for the topping.

Whip 1 pint of heavy cream until fluffy and stiff peaks appear. Fold the whipped cream into the cream cheese mixture gently so as not to deflate. Fill the spring-form pan with the cream cheese mixture. Cover well with plastic wrap and freeze at least 8 hours or overnight.

In the bowl of a stand mixer, whip Créme Fraîche, vanilla extract and 1 TBSP sugar until smooth and lightened. Remove cheese cake from freezer and uncover. Spread whipped Créme Fraîche over frozen cheesecake. Pop back into freezer.

Whip remaining 1 pint heavy cream and 1 tsp sugar.

Top cheesecake with whipped cream, sprinkle with remaining candy cane dust and top with chocolate bark snowflakes or other holiday candy bark.