Peppermint Bark Cheesecake

Oreo crust Peppermint Bark Cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!

For peppermint bark:
4 oz. high quality white chocolate, broken into pieces
4 oz. high quality semi-sweet chocolate, broken into pieces
1 teaspoon vegetable, coconut, or canola oil-divided
¼ teaspoon peppermint extract, divided
⅓ cup candy cane-crushed

For Oreo crust:
24 Oreo cookies(with the filling)-finely crushed
5 tablespoons unsalted butter-melted

For cheesecake filling:
4 - 8oz cream cheese-softened
1 ¼ cups sugar
¾ cup sour cream
3 tablespoons flour
¼ teaspoon salt
2 teaspoon vanilla extract
2 tsp peppermint extract
3 eggs
peppermint bark –chopped into small pieces

For white chocolate ganache:
5.5oz. high quality white chocolate-finely chopped
½ cup heavy cream
For garnish:
¾ cup whipped cream
Crushed candy cane or hard peppermint candies
dark chocolate pieces

• To make peppermint bark melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil 
• Stir in ⅛ teaspoon peppermint extract 
• 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 for a few hours or overnight
• When the bark is chilled completely, cut it into small pieces 
• Save it in the freezer until ready to make the cake.
• To make the crust. line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan
• 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
• Press the mixture evenly into bottom of 9 inch springform pan. 
• Set in the fridge to firm the crust while making the filling.
• To make the 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
• Gently stir the pieces into the cheesecake filling 
• Pour over the Oreo crust, smooth the top 
• 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.
• To make white chocolate ganache:Bring heavy cream just to a boil
• 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.

Recipe: Lil' Luna