DIRECTIONS
Preheat oven to 350ยบ and spray a 9″ 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, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
Make crust: In a food processor fitted with a metal blade 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. (If you want to use a water bath to ensure no cracking, wrap springform pan in 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 (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.
From: http://www.delish.com/cooking/recipe-ideas/recipes/a50775/chocolate-peppermint-cheesecake-recipe/
