Ingredients:
- 3 (8 ounce) blocks cream cheese (softened)
- 1 cup sugar
- 2 large eggs
- ¼ cup sour cream
- 1½ tablespoons flour
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (plus more for garnish) chocolate (chopped)
- ½ cup (plus more for garnish) white chocolate (chopped)
- ½ cup (plus more for garnish) candy canes (chopped)
- Crust
- 24 peppermint Oreos©
- 5 tablespoons butter (melted)
- Ganache
- ¾ cup hot heavy cream
- 1½ cups semisweet chocolate chips
Directions
Preheat oven to 350º F and spray a 9 inch springform pan with cooking spray.
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, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
In a food processor fitted with a metal blade or in a large Ziploc bag, crush cookies 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.
Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).
Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight
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.