For the ganache:

Cup of Yum
1. In a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted.
2. Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  Bring to a gentle boil over medium heat.  Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 and 1/3 cups.  Remove from heat. Let cool for a minute or two, until it stops bubbling.
3. Stir in 1/4 teaspoon peppermint extract.  Cool to room temperature; mixture thickens as it cools. (You can stick it in the fridge or freezer if you want).

For the whipped cream:

1. For the whipped cream, in a large bowl or stand mixer combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract (you can leave out the peppermint extract if it sounds like too much peppermint in one dessert for you).  Beat on medium speed until soft peaks form.

To assemble:

1. Crush the candy canes. You can either do this in the food processor or in a ziplock bag. I used a rolling pin to crush them in the bag. You can make them as coarse or as fine as you like. 
2. Line a 9x5 inch loaf pan with two strips of parchment paper or parchment paper. Make sure they hang over the edge so that you can lift the cake out once it is chilled. 
3. Spread a very thin layer of whipped cream on the bottom of the pan. Top with a layer of chocolate wafer cookies. It's okay if they overlap a little bit, and it doesn't matter if they break. It's all going to soften up in the fridge.
4. Spread another thin layer of whipped cream on top of the cookies. 
5. Drizzle a thick layer of peppermint ganache over the whipped cream. Make sure it is completely cool!
6. Top with a layer of crushed candy canes.
7. Repeat: Layer of cookies, top with whipped cream, top with peppermint ganache, then top with candy canes. Keep going until you run out! The layers don't have to be perfect. I'm pretty sure I messed a few of my layers. I like to have the final top layer be ganache and a sprinkle of peppermint, but you could easily make whipped cream the top too. 
8. Poke toothpicks all over the top of the cake and cover loosely with plastic wrap. Refrigerate at least 4 hours or preferably overnight. (The cookies need some time to soften up.)
9. When you are ready to serve, lift the cake out of the pan and place on a serving plate. Slice with a sharp knife. 
10. Store leftovers in the fridge. Cake can be made 2 days ahead of time.