Ingredients
Scale
For the Oreo Crust
- 28 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 teaspoon peppermint extract
- 5 ounces dark chocolate, finely chopped
- 5 ounces white chocolate, finely chopped
- 1 cup whipping cream
For the Topping
- 5 ounces dark chocolate
- 1/2 cup whipping cream
- 2 candy canes, crushed
Instructions
- Prepare the Springform Pan: Preheat oven to 325°F. Wrap a 9-inch springform pan in a disposable oven bag and foil.
- Make the Crust: Pulse Oreos into crumbs, mix with melted butter, press into the pan, and bake for 8–10 minutes.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs, yolks, and peppermint extract. Divide into two portions.
- Make Chocolate Layers: Prepare dark and white chocolate ganache separately, mix each with one portion of batter.
- Assemble and Bake: Layer dark chocolate, then white chocolate batter in the pan. Bake in a water bath for 50–60 minutes.
- Cool and Chill: Cool in the water bath, refrigerate for 6+ hours.
- Ganache Topping: Heat cream, pour over chopped dark chocolate, whisk smooth. Pour over the chilled cheesecake and garnish with crushed candy canes.
Notes
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing to prevent cracks.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: ~450
- Sugar: ~35g
- Sodium: ~300mg
- Fat: ~30g
- Saturated Fat: ~18g
- Unsaturated Fat: ~10g
- Trans Fat: <0.5g
- Carbohydrates: ~45g
- Fiber: ~2g
- Protein: ~7g
- Cholesterol: ~120mg