Preheat your oven to 325°F (160°C).

Wrap a 9-inch springform pan with aluminum foil to prevent water seeping in during baking.

Crush the Oreo cookies in a food processor until fine crumbs, then mix with melted butter and press into the bottom of the springform pan.

Bake the crust for about 8 minutes to set.

Chop the dark chocolate and place it in a bowl. Heat 1/2 cup of heavy cream until almost boiling, then pour it over the chopped chocolate and let sit for a minute. Whisk until smooth.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth, then gradually mix in melted dark chocolate and peppermint extract.

Add eggs one at a time, mixing on low after each addition until just combined.

Pour the cheesecake batter over the cooled crust in the springform pan. Place it in a larger roasting pan and fill the outer pan with water until it’s 1/2 to 1 inch deep.

Bake the cheesecake for 50-60 minutes until set but with a slight wobble in the center.

Once baked, let the cheesecake cool at room temperature, then refrigerate for at least 6 hours, preferably overnight.

To make the ganache, heat the additional 1/2 cup of heavy cream until almost boiling, pour over the chopped dark chocolate and whisk until smooth.

Pour the ganache over the chilled cheesecake and smooth it out before returning it to the fridge to set.

Just before serving, sprinkle crushed candy canes over the top.

Slice the cheesecake using a sharp knife dipped in warm water for clean cuts.