Sweet Monkey

1. Line the bottom of an 8- or 9-inch springform pan with parchment paper.
2. Crush the Oreos in a blender. Transfer to a medium bowl, add melted butter, and stir to combine.
3. Press the Oreo crumbs evenly against the bottom and up the sides of the prepared pan. Refrigerate while making the filling.
4. In a stand mixer fitted with the paddle attachment, beat cream cheese, powdered sugar, sour cream, and peppermint extract until smooth and fluffy.
5. In a separate bowl, whip the heavy cream until soft peaks form. Fold it into the cream cheese mixture.
6. Pour the filling into the crust and refrigerate for 6-8 hours until set.
7. In a small saucepan, bring the heavy cream to a simmer. Pour it over the chopped chocolate in a heatproof bowl. Stir until smooth and let it cool slightly.
8. Pour the ganache over the chilled cheesecake and sprinkle crushed candy canes on top. Return to the refrigerator.
9. In a mixing bowl, beat butter until smooth. Add powdered sugar, cocoa powder, reserved ganache, and heavy cream. Mix until smooth.
10. Remove the cheesecake from the refrigerator and pipe the frosting around the edges.
11. Slice and serve.