Peppermint Bark Cheesecake

Ingredients

• 20 cream filled chocolate wafers, such as original Oreos, finely crushed
• 3 Tbsp unsalted butter, melted
• 6 oz white chocolate, chopped
• 1/2 cup heavy cream
• 3 1/2 pkgs cream cheese, well softened, 28 oz total
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 5 oz semi-sweet chocolate, chopped, plus about 3 oz. more for topping
• 1/3 cup peppermint bits or crushed candy canes or starlight mints, plus more for topping
• 2 oz. white chocolate, chopped
• 1 cup heavy cream
• 2 Tbsp granulated sugar
• 4 oz cream cheese, softened
• 1/4 tsp peppermint extract

Directions

1. For the crust, heat oven to 350 degrees. Set an 18 by 18-inch sheet of heavy duty aluminum foil under a 9-inch springform pan and bring it up around the outside, being careful not to tear it so water cannot sneak in later. In a mixing bowl, use a fork to combine the crushed cream filled chocolate wafers with the melted butter until the crumbs are evenly moistened. Press the mixture firmly into a flat layer across the bottom of the springform pan.
2. Bake the crust for 10 minutes, then take it out and let it cool on a wire rack. Turn oven down to 325 degrees.
3. For the cheesecake filling, heat 4 quarts of water in a large pot until boiling. While it heats, put 6 oz. white chocolate and 1/2 cup heavy cream in a medium microwave safe bowl. Microwave at 50% power in 20 second intervals, stirring well between each interval, until the mixture is melted and smooth. Set it aside to cool.
4. Meanwhile, in a mixing bowl with an electric hand mixer, beat the cream cheese and granulated sugar just until smooth. Add the eggs one at a time, then mix in the peppermint extract, vanilla extract, and sour cream. Blend in the melted white chocolate mixture.
5. Knock the bowl firmly against the countertop about 30 times to bring up the larger air bubbles. Add the 5 oz chopped chocolate, leaving out the tiny chocolate shavings if you want the cheesecake to look cleaner, and add the peppermint bits. Fold just a few times and do it quickly, since the peppermint pieces can start coloring the batter pink.
6. Lightly spray the sides of the springform pan with non-stick cooking spray, then pour the filling over the crust. Place the cheesecake in a large roasting pan, then set the roasting pan on the center rack of the oven. Carefully pour the boiling water around the springform pan until it reaches halfway up the sides.
7. Bake until the outer edges are starting to set and the middle still has a slight wobble, about 1 hour 20 – 1 hour 30 minutes. Carefully take it out of the oven, lift it from the roasting pan, and cool it on a wire rack for 45 minutes. Cover with plastic wrap, but leave a vent on one side so heat can escape, then chill 8 hours or overnight.
8. For the mousse, melt the white chocolate in a small microwave safe bowl at 50% power, using 20 second intervals and stirring well between them, until smooth. Set it aside until lukewarm.
9. Meanwhile, in a mixing bowl with an electric hand mixer, whip the heavy cream until soft peaks form. Add the sugar and keep whipping until the peaks are very stiff; the cream should begin to lose its wet shine, though in a very humid kitchen it may not look slightly dry.
10. In a separate mixing bowl, beat the cream cheese until smooth, then mix in the melted white chocolate and peppermint extract. Fold in the whipped cream. Spread the mousse in an even layer over the cooled cheesecake, return it to the refrigerator, and chill 1 1/2 hours longer.
11. Garnish the top edges with chopped chocolate and peppermint bits. Run a knife around the edge to loosen the cheesecake, remove the ring from the springform pan, and cut into slices.