1. Preheat the oven to 325°F (163°C).

2. Crush the chocolate sandwich cookies into fine crumbs using a food processor. Mix in melted butter until well combined.

3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

4. In a large bowl, beat cream cheese and sugar until smooth.

5. Add eggs one at a time, mixing after each. Mix in sour cream and vanilla extract.

6. Divide the batter in half. Stir melted chocolate into one half to create the chocolate layer.

7. Pour the chocolate batter over the crust and smooth the top.

8. Fold crushed peppermint into the remaining batter. Pour this over the chocolate layer and smooth again.

9. Wrap the outside of the pan in foil. Place in a roasting pan and add hot water halfway up the sides.

10. Bake for 60–70 minutes until the center is just set but slightly jiggly.

11. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

12. Remove, then refrigerate for at least 4 hours or overnight.

13. To make ganache, heat heavy cream until just simmering and pour over chocolate chips. Let sit 1 minute, then stir until smooth. Cool slightly.

14. Pour ganache over chilled cheesecake. Top with whipped cream and crushed candy canes before serving.