For the ganache:
1 cup dark chocolate (chips or chopped)
1/2 cup heavy/whipping cream
1/2 teaspoon peppermints extract
directions
For the cheesecake:
Melt the chocolate into the cream and set aside.
Mix the crumbs and butter and press into the bottom of a greased 8-9 inch spring form pan.
Beat the cream cheese, beat in the eggs, one at a time, followed by the peppermint extract, sugar, and melted chocolate.
Mix in the candy cane bits and chocolate chips.
Pour the batter into the pan with the crust, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
Remove the side of the springform pan and pour the chocolate ganache evenly over the cheesecake and sprinkle on the crushed candy cane bits and let the cheesecake chill in the fridge until the chocolate is set.
Nutrition Facts: Calories 892, Fat 68g (Saturated 36g, Trans 0.2g), Cholesterol 178mg, Sodium 394mg, Carbs 65g (Fiber 5g, Sugars 45g), Protein 10g
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