• Preheat the oven to 325F (170C).
• Wrap the outside of a springform pan. I recommend first wrapping with a disposable oven bag and tying the bag with the key lock tie. Then wrap with the outside (bottom and sides) with aluminum foil. Wrap the pan at least 4 times so that all the seems are covered at least once if you wrapped the pan in a bag first, and ideally twice if you are only using foil.

Oreo Crust

• Crush the cookies (wafers and filling) in a food processor until crumbs. You can also crush them by placing the cookies in a freezer bag and crushing with a rolling pin.
• Mix together the crushed cookies and melted butter - you can either do this in a bowl or by doing a few pulses in the food processor.
• Press the mixture into the bottom of the prepared springform pan, creating a slight lip around the edge.
• Bake in the preheated oven for 8 minutes. Remove from the oven and leave the oven turned on and the pan wrapped.

Cheesecake Filling

• In a large bowl, beat together the cream cheese and sugar until smooth and you no longer see any lumps of cream cheese. Turn off the mixer and scrape down the bottom and sides of the bowl a few times in the process.
• In a small bowl, whisk together the eggs and egg yolks. Then beat the whisked eggs and peppermint extract into the cream cheese mixture until just combined. Stop mixing when you no longer see pieces of egg.
• Divide the mixture in half.

Chocolate Cheesecake Layer

• Place the finely chopped chocolate into a heatproof bowl. Heat the cream until almost boiling - either in 30 second intervals in the microwave or in a small saucepan over low heat while gently whisking. Pour ½ cup of cream over the chopped chocolate.
• Let sit for 3-5 minutes, then whisk until smooth. If the chocolate hasn't quite melted, microwave for 30-second intervals on medium power (not high power, which is often the default) and whisk between each interval until smooth.
• Pour the chocolate and cream into the bowl with ½ of the cheesecake batter and whisk by hand with a wire whisk until smooth.

White Chocolate Cheesecake Layer

• Place the finely chopped white chocolate into a heatproof bowl. Pour the remaining ½ cup of hot cream over the chopped chocolate.
• Let sit for 3-5 minutes, then whisk until smooth. If the white chocolate isn't smooth yet, then place the bowl in the microwave and microwave for 30-second intervals on medium power. Between each interval, whisk the mixture.
• Pour the white chocolate mixture into the bowl with the second half of the cheesecake batter and whisk by hand until smooth.

Assembling and Baking the Cheesecake

• Place the springform pan in the middle of a large roasting pan.
• Pour the chocolate cheesecake layer into the springform pan and spread into an even layer.
• Carefully spoon the white chocolate cheesecake layer over the chocolate cheesecake layer. Do not pour/dump the white chocolate cheesecake batter over the chocolate layer. If you dump it on top, you will disturb the chocolate layer and no longer have even layers.
• Pour about ½ to 1 inch (2-3 cm) of hot water into the large roasting pan.
• Place the roasting pan with cheesecake inside into the oven on a rack about ⅓ from the bottom. Bake for about 50-60 minutes, or until the top looks just set and if you give the pan a gentle nudge the cheesecake should wobble like jello or pudding. If it looks like a glass of milk wobbling, then it isn't done baking.
• Remove from the oven. Let the cheesecake cool inside the roasting pan until the pan is no longer warm to the touch.
• Then remove the springform from the roasting pan (still with the cheesecake in the roasting pan), cover the top of the pan and refrigerate for at least 6 hours or overnight.

Topping

• Finely chop the chocolate and place in a heatproof bowl. Heat the cream until almost boiling and pour over the chocolate.
• Let the bowl sit for about 3-5 minutes, then whisk until smooth. If the chocolate hasn't fully melted, then microwave the mixture for 30-second intervals on medium power, whisking between each interval, until smooth.
• Take the cheesecake out of the fridge. Blot off any moisture from the top of the cheesecake using a paper towel. Gently trace around the outside of the springform pan using a sharp knife then unclamp the outer ring of the springform pan.
• Pour the chocolate ganache over the cheesecake, using a flat-edge knife to gently spread it into an even layer and letting the chocolate drip over the edges.
• Return the cheesecake back to the fridge.
• When ready to serve, remove from the fridge right before serving and sprinkle the top with crushed candy canes.
• Slice with a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust. For the cleanest cuts, wipe off the knife after each cut.