1. 1. Preheat your oven to 325°F and grease a 9-inch springform pan.

2. 2. Make the Crust: Pulse the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter until well combined. Press the mixture into the bottom of the prepared springform pan.

3. 3. Melt the Chocolate: In a microwave or double boiler, melt the semisweet chocolate until smooth. Let it cool slightly.

4. 4. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream and cocoa powder, mixing until combined. Beat in the eggs and egg yolk one at a time, then stir in the melted chocolate and peppermint extract until the filling is silky smooth.

5. 5. Bake the Cheesecake: Pour the filling over the Oreo crust in the springform pan. Bake for 55–65 minutes, until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate it for at least 4 hours or overnight.

6. 6. Make the Topping: Heat the heavy cream until just simmering, then pour it over the chocolate chips. Stir until the ganache is smooth and creamy. Pour the ganache over the chilled cheesecake and spread it evenly. Sprinkle with crushed candy canes.

7. 7. Serve and Enjoy: Slice and savor this decadent Chocolate Peppermint Cheesecake!