Sweet Monkey

Make the crust: Line the bottom of 9-inch springform pan with parchment paper. Crush the Oreos in a blender. Transfer to a medium bowl, pour in the melted butter, and stir to combine. Press the Oreo crumbs evenly against the bottom and up the sides of pan. Refrigerate while you make the filling.

Make the filling: Combine the cream cheese, powdered sugared, sour cream, and peppermint extract and beat on medium speed until smooth and fluffy. Transfer the cream cheese mixture to a separate large bowl. Fit the stand mixer with the whisk attachment, then pour the heavy cream into the bowl and whip on medium speed until soft peaks form. Fold the whipped cream into the cream cheese mixture using a rubber spatula until combined. Pour the filling, on top of crust. Refrigerate for 6 hours, until set.

Make the ganache: In a small saucepan, bring the heavy cream to a simmer. Add the chocolate to a medium heatproof bowl. Pour the hot cream over the chocolate and stir until smooth. Let the ganache sit for 5-10 minutes. Remove the cheesecake from the refrigerator. Reserve ¼ cup of the ganache for the frosting, then pour the remaining ganache over the cheesecake in an even layer. Sprinkle crushed candy canes on top. Return the cheesecake to the refrigerator.

Make the frosting: Beat the butter until creamy, about 2 minutes. Add the powdered sugar, cocoa powder, reserved ganache, and heavy cream and mix until combined and smooth. Put frosting in piping bag. Remove cheesecake from the fridge and pipe the frosting around the edges.