INGREDIENTS
3 8-oz blocks Organic Valley Cream Cheese, softened
1 c. Sugar
2 Large Eggs
1/4 c. Organic Valley Sour Cream
1 1/2 tbsp. Flour
1 tsp. Flavorganics Organic Peppermint Extract
1 tsp. Vanilla Extract
1/4 tsp. Kosher Salt
1/2 c. Chopped Chocolate, plus more for garnish
1/2 c. Chopped White Chocolate, plus more for garnish
1/2 c. Chopped Candy Canes, plus more for garnish
FOR THE OREO CRUST
24 Oreos
½ cup Chopped Mint Twists Crushed Peppermint Candy
5 tbsp. melted Organic Valley Butter
FOR THE CHOCOLATE GANACHE
3/4 c. Hot Heavy Cream
1 1/2 c. Sunspire Organic Semisweet Chocolate Chips
DIRECTIONS
1. Preheat oven to 350º and spray a 9” spring form pan with cooking spray. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
2. Make crust: In a food processor fitted with a metal blade or in a large ziploc bag, crush oreos and peppermint into fine crumbs. Stir with melted butter until
completely moist.
3. Add crust to prepared pan and pack tightly.
4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. (If you want to use a water bath to ensure no cracking, wrap spring form pan in foil and place spring form pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the spring form pan.)
5. Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).
6. Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight
7. Before serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
8. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
9. Refrigerate 10 minutes before serving to let ganache harden.