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INGREDIENTS:

Cooking spray
3 (8-oz.) blocks cream cheese, softened
1 c. granulated sugar
2 large eggs
1/4 c. sour cream
1 1/2 tbsp. all-purpose our
1 tsp. peppermint extract
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 c. chopped chocolate, plus more for garnish
1/2 c. chopped white chocolate, plus more for garnish 1/2 c. chopped candy canes, plus more for garnish

FOR THE OREO CRUST:

24 Peppermint Oreos

5 tbsp. melted butter

FOR THE GANACHE:

3/4 c. hot heavy cream
1 1/2 c. semisweet chocolate chips

RECIPE:

Preheat oven to 350 and spray an 8" springform pan with cooking spray.

MAKE FILLING: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and sugar. Add eggs, one at a time, then sour cream, our, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.

MAKE CRUST: In a food processor or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist. Add crust to prepared pan and pack tightly.

Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. (**PRO TIP: DO THE WATER BATH!! If you want to use a water bath to ensure no cracking, wrap springform pan in 3 layers of foil and place springform pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the springform pan.)

Turn off oven and let cheesecake cool in oven 1 hour (ALSO A PRO TIP: this step is optional but prevents cracking !!)

Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight

Before serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)

Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.

Refrigerate 10 minutes before serving to let ganache harden. ENJOY!