Step 1

Preheat the oven to 350F degrees.

Step 2

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

Step 3

Add the Oreo cookies (wafers and filling) to a food processor and process until fine crumbs. (Or place in a ziploc bag and crush with a rolling pan).

Step 4

Mix in the melted butter.

Step 5

Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.

Step 6

Bake for 10 minutes in the preheated oven. Remove from the oven to cool, but keep the oven turned on).

Step 7

In a large bowl, beat the cream cheese until soft.

Step 8

Mix in the sugar and cornstarch.

Step 9

Beat in the sour cream, 1 teaspoon peppermint extract and red food coloring (adding a little at a time). If the cheesecake isn't quite minty enough for you, beat in a little extra peppermint extract.

Step 10

Beat in the eggs 1 at a time until the mixture is just combined.

Step 11

Pour the cheesecake batter into the springform pan on top of the crust.

Step 12

Place the cheesecake in the middle of a large roasting pan.

Step 13

Pour water into the roasting pan so there's about 1/2 - 1 inch of water in it.

Step 14

Place the entire contraption in the oven, and bake for 55-65 minutes, or until the top looks just set (not shiny) except for in the very middle, and if you give the cheesecake a nudge it has a slight wobble in it.

Step 15

Remove the entire contraption from the oven.

Step 16

Cool the cheesecake in the waterbath until it's room temperature. Remove the cheesecake from the roasting pan (still in the springform pan), cover and place in the fridge to chill for at least 6 hours.

Step 17

Add the finely chopped chocolate to a heatproof bowl.

Step 18

Add the heavy cream to a microwave safe measuring cup, and microwave for 30 second intervals until almost boiling.

Step 19

Pour over the chopped chocolate and leave for 2 minutes. Then whisk until smooth.

Step 20

Pour over the cheesecake, allow the ganache to drip over the sides.

Step 21

Sprinkle the cheesecake with chopped candy canes, and return to the fridge for the ganache to set.