Peppermint Bark Cheesecake

For the cookie crust:

• 24 Oreo cookies, separated, finely crushed

• 8 tablespoons unsalted butter, melted

• ⅓ cup sugar

For the cheesecake filling:

• 4 (8-ounce) packages cream cheese, room temp

• 1 cup sugar

• ¾ cup heavy cream, room temp

• ½ cup sour cream, room temp

• 2 teaspoons pure vanilla extract

• ½ teaspoon peppermint extract

• ½ teaspoon salt

• 2 large eggs, room temp

• Red gel food coloring (optional)

For the chocolate ganache topping:

• 8 ounces semi-sweet chocolate, finely chopped

• 1 cup heavy whipping cream

• Hard peppermint candies, crushed (optional)

Adapted from PureWow and The Spruce Eats​

1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F

2. Make crust: Combine the cookie crumbs, melted butter, and sugar in a large bowl until the crust starts to come together.

3. Lightly grease a 9-inch springform pan. Press the crumb mixture into the bottom using your hands or a rubber spatula. 

4. Pre-bake the crust in the preheated oven for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. Allow crust to cool, then tightly wrap the foil (creating a seal) around the pan for the water bath. Set aside as you prepare the filling. 

5. Make filling: Beat together the cream cheese, sugar, heavy cream, and sour cream in a large bowl with a hand mixer or a stand mixer. Beat until completely smooth and very fluffy, about 3 minutes.

6. Beat in the vanilla and salt. Beat in the eggs, one at a time until the batter is smooth and completely incorporated. 

7. Transfer a third of the mixture to another bowl and stir in the peppermint extract and red food coloring.

8. Pour a third of the plain cheesecake mixture into the pan with the crust. Pour half of the red cheesecake mixture directly on top, aiming for the center. Repeat, alternating mixtures and always pouring in the center. The mixture should look like concentric rings in the pan.

9. Prepare the simple water bath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place the springform pan inside of a large roasting pan. Carefully pour the hot water inside of the roasting pan (surrounding the springform pan) and place in the oven. 

10. Bake for 60-75 minutes, or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover tightly with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight.

11. Once it has been refrigerated, remove the cake from the springform pan. If needed, use a sharp knife to gently release the crust from the sides of the pan. Run the knife under hot water first to make it easier.

12. Make the topping: Place chopped chocolate in a medium heat-proof bowl with a spout or large measuring cup with a spout. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.

13. Using a rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. 

14. Drizzle the ganache over top of the cooled cheesecake, and immediately decorate with crushed peppermint candies, if desired. 

15. Refrigerate again for 10-15 minutes, or until the ganache sets.

16. Cut into slices and enjoy!