Chocolate Peppermint Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup Chocolate
  • 1 1/2 cup Chocolate chips, semisweet
  • 1 1/2 tbsp Flour
  • 1/4 tsp Kosher salt
  • 1 tsp Peppermint extract
  • 1 cup Sugar
  • 1 tsp Vanilla extract
  • 1/2 cup White chocolate

• Snacks

  • 24 Peppermint oreos

• Dairy

  • 5 tbsp Butter
  • 3 8-oz blocks Cream cheese
  • 3/4 cup Heavy cream, hot
  • 1/4 cup Sour cream

• Desserts

  • 1/2 cup Candy canes

Found on delish.com

Ingredients

• 3 8-oz blocks cream cheese, softened
• 1 c. sugar
• 2 large eggs
• 1/4 c. sour cream
• 1 1/2 tbsp. flour
• 1 tsp. peppermint extract
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• 1/2 c. chopped chocolate, plus more for garnish
• 1/2 c. chopped white chocolate, plus more for garnish
• 1/2 c. chopped candy canes, plus more for garnish
• 24 Peppermint Oreos
• 5 tbsp. melted butter
• 3/4 c. hot heavy cream
• 1 1/2 c. semisweet chocolate chips

Directions

• Preheat oven to 350º and spray a 9 springform pan with cooking spray.. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.Make crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.Add crust to prepared pan and pack tightly.Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. (If you want to use a water bath to ensure no cracking, wrap springform pan in foil and place springform pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the springform pan.)Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnightBefore serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.Refrigerate 10 minutes before serving to let ganache harden.