Brownie Peppermint Cheesecake

Cheesecake Crust:

1. Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
2. Cover the outside of the pan with foil, the bottom, and the sides.
3. Prepare brownie mix according to directions on the box.
4. Pour batter into springform pan.
5. Freeze for one hour, or until the layer is settled.

Cheesecake Filling:

1. Preheat oven to 325 degrees F.
2. In a large bowl, beat cream cheese for 1 minute.
3. Add sugar, salt and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
4. With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
5. Add sour cream, cream and peppermint extract and beat until mixed through. Add a few drops of pink get food coloring and stir to combine. If needed add a few more drops.
6. Pour the batter on top of the brownie layer, level the top with a spatula.
7. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
8. Transfer the cheesecake into the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
9. Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
10. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
11. Run a butter knife around the edges to release it from the pan.

White Chocolate Ganache:

1. Add chopped chocolate and corn syrup to a medium bowl and set aside.
2. In a small saucepan over medium heat, bring the cream to a rolling simmer.
3. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.
4. Set aside, at room temperature, until needed.
5. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.

Whipped Cream:

1. Add all ingredients to a bowl and whisk until fluffy.
2. Add to a piping bag fitted with the star tip and pipe on the cheesecake.
3. Decorate with crushed peppermint candies.