Peppermint Cheesecake with Oreo Crust

1. Preheat the oven to 350 degrees.
2. Get out and measure all of your ingredients.
3. Wrap the inside of a 9-inch springform pan with aluminum foil to make sure its sealed.
4. Place the Oreo cookies inside a gallon sized resealable bag.
5. Crush until they are in fine pieces.
6. In a medium mixing bowl, mix together the Oreo cookies and melted butter.
7. Press the cookie mixture to the bottom of the springform pan, forming the crust of the cheesecake. Be sure to cover the entire bottom of the pan and press firmly.
8. Place the crust in the oven and bake for 10 minutes. When done, remove from heat and leave the oven on.
9. In a large mixing bowl, beat together the cream cheese and sugar until soft. Add in the cornstarch.
10. Combine well.
11. Beat in the sour cream, peppermint extract and food coloring.
12. Start by adding 3-4 drops of food coloring.
13. Mix well to observe the shade of red. Mix in 1-2 more drops in at a time if a deeper shade is desired.
14. Beat in one egg at a time until all 3 are added.
15. Pour the cheesecake batter into the springform pan.
16. Place the cheesecake in the middle of a large roasting pan. Fill the bottom of the pan with 1 inch of water. Place in the oven and cook for 60 minutes. When done, the cheesecake should only wobble slightly in the middle.
17. Remove cheesecake from the roast pan and place in the refrigerator to cool for at least 6 hours.

Chocolate Ganache Topping

1. Once your cheesecake is fully cooled, prepare your chocolate ganache topping.
2. Place your chocolate chips in a medium mixing bowl. Set aside.
3. Bring heavy cream to a boil. Once boiling, pour over chocolate chips and begin stirring immediately.
4. Bring heavy cream to a boil. Once boiling, pour over chocolate chips and begin stirring immediately.
5. Crush candy canes or peppermints into finely chopped pieces and sprinkle over the cheesecake with the chocolate topping is still warm.
6. Slice and serve. Enjoy every bite.