Chocolate Ganache Peppermint Cheesecake

@_sweetmonkey_

No Bake Peppermint Ganache Cheesecake is perfect for the holidays!

This cheesecake is easy to make and absolutely delicious. @_sweetmonkey_ for this awesome recipe. Full recipe below.

Servings: 10-12

Ingredients
Oreo Crust
2 cups Oreos
8 Tbsp (1 stick) unsalted butter, melted

Filling
32 oz cream cheese (4 blocks), softened
1 cup powdered sugar
⅓ cup sour cream
2 tsp peppermint extract
¾ cup heavy cream

Ganache
8 oz Ghirardelli semisweet chocolate bar, chopped
1 cup heavy cream
5 mini candy canes, crushed

Chocolate Frosting
16 Tbsp (2 sticks) unsalted butter,, softened
3-3½ cups powdered sugar
½ cup cocoa powder
¼ cup ganache, cooled
1 Tbsp heavy cream

Preparation
Make the crust: Line the bottom of an 8- or 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 the prepared pan. Refrigerate while you make the filling.
Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, powder sugared, sour cream, and peppermint extract and beat on medium speed until smooth and fluffy, approximately 5 minutes. Transfer the cream cheese mixture to a large bowl.
Fit the stand mixer using the same bowl, with the whisk attachment, then pour the heavy cream into the bowl and whip on medium speed until soft peaks form. Approximately 2 minutes.
Fold the whipped cream into the cream cheese mixture using a rubber spatula until combined.
Remove the crust from the refrigerator and pour in the filling, smoothing the top. Refrigerate for 6-8 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 to cool slightly.
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 the crushed candy canes on top. Return the cheesecake to the refrigerator while you make the frosting.
Make the frosting: Beat the butter until smooth in a stand in mixer fitted with paddle attachment or handheld mixer. Approximately 2 minutes. Add the powdered sugar, cocoa powder, reserved ganache, and heavy cream and mix until combined and smooth. Transfer the frosting to a piping bag, we use a star tip but can use any tip desired.
Remove the cheesecake from the refrigerator and pipe the frosting around the edges.
Slice and serve.
Enjoy!