• Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. Wrap at least 3 times so that no edges are showing and all the seems are covered at least once.

Oreo Crust

• Add the Oreos (wafers and filling) to a food processor and blitz until the cookies are fine crumbs. Or place in a freezer bag and crush with a rolling pin.
• Mix together the crushed cookies and melted butter.
• Press the cookies into the bottom and slightly up the sides of the pan to create a slight lip. Bake in the preheated oven for 8 minutes. Remove from the oven (keep the oven turned on).

Cheesecake Filling

• Chop the chocolate into very small pieces and place in a heatproof bowl.
• Heat the heavy cream until almost boiling.
• Pour the cream over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. If the chocolate hasn’t quite melted, microwave for 30 seconds on medium power and whisk until smooth. Set aside.
• In a large bowl beat the cream cheese an sugar until smooth and creamy.
• Mix in the melted chocolate and pepermint extract. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure that everything is evenly mixed.
• Turn the mixer to a low speed and beat in the eggs 1 at a time until just combined. Do not overmix the batter.
• Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake batter on top of the crust and smooth the top.
• Pour bot water into the roasting pan, so that there’s about 1/2 – 1 inch (1-2 cm) of water.
• Place the roasting pan in the oven and bake in the preheated oven for 50-60 minutes, or until the top looks just set and the cheesecake has a slight wobble in the middle if you give the pan a gentle nudge. It should wobble like jello.
• Cool at room temperature first. Once the water in the pan is room temperature, remove the cheesecake form the roasting pan. Continue to cool on a wire rack (still with the cheesecake in the springform pan) until it reaches room temperature. Cover the top and chill in the fridge for at least 6 hours or overnight.

Topping & Serving

• Chop the chocolate into small pieces and place in a heatproof bowl.
• Heat the cream until almost boiling.
• Pour the cream over the chocolate and whisk until smooth. If the chocolate isn’t entirely melted, microwave on medium power for 30 seconds and whisk until smooth.
• Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan. If there’s condensation on top of the cheesecake, blot it off with a paper towel.
• Pour the ganache over top of the cheesecake, smoothing the top as needed. Return to the fridge until you’re ready to serve.
• When ready to serve, sprinkle the top with crushed candy canes. Slice the cheesecake using a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust.