Servings: 8 Slices

Prep:30minutes

Cook:1hour hr 40minutes

Referigerate:4hours

Total:6hours hrs 10minutes

Ingredients 

Peppermint Bark

• ▢4 oz white chocolate high quality, broken into pieces

• ▢4 oz semisweet chocolate high quality, broken into pieces

• ▢1 tsp vegetable oil or coconut or canola oil, divided

• ▢1/4 tsp peppermint extract divided

• ▢1/3 cup candy cane crushed

Oreo crust

• ▢24 Oreos with the filling, finely crushed

• ▢5 tbsp unsalted butter melted

Cheesecake Filling

• ▢32 oz cream cheese softened

• ▢1 1/4 cups sugar

• ▢3/4 cup sour cream

• ▢3 tbsp all-purpose flour

• ▢1/4 tsp salt

• ▢2 tsp vanilla extract

• ▢2 tsp peppermint extract

• ▢3 eggs

• ▢peppermint bark chopped into small pieces

White Chocolate Ganache

• ▢5 1/2 oz white chocolate high quality, finely chopped

• ▢1/2 cup heavy whipping cream

Garnish

• ▢3/4 cup whipped cream

• ▢crushed candy cane or hard peppermint candies crushed

• ▢dark chocolate pieces

Instructions 

Peppermint Bark

• Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

• Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer

• When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

• Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

• Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

• Preheat oven to 350 degrees.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

• Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

• Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

• Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

• Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.

• Garnish with whipped cream, crushed candy cane and chopped chocolate.

• Store in the fridge.