Ingredients
20 Oreo cookies, finely crushed (about 2 cups)6 tablespoons sugar4 tablespoons butter, meltedFILLING:3/4 cup semisweet chocolate chips1/2 cup white baking chips4 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream2 tablespoons all-purpose flour1/4 teaspoon peppermint extract4 large eggs, lightly beaten1/3 cup peppermint crunch baking chipsGANACHE:1/2 cup semisweet chocolate chips1/4 cup heavy whipping creamOptional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses
Preparation
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
