Cocoa Peppermint Cheesecake

Preparation

For the cocoa frosting:
Place all ingredients in a medium to large saucepan, whisk to combine. Bring to a boil, then reduce to low heat. Attach a candy thermometer to the pot and cook until the temperature reaches 210ºF (98ºC).

Pour the sauce into another container and let cool. Store in a mason jar or airtight container.

For the dough:
Preheat the oven to 350ºF (176ºC).

Mix the melted butter with the Oreo crumbs. Pour into a greased springform pan and press gently with the back of a measuring cup to form an even crust. Bake for 10 minutes. Reduce oven temperature to 250ºF (121ºC).

For the cheesecake:
Place room temperature cream cheese in a stand mixer fitted with a paddle attachment and blend on low speed. You want to keep the speed low the whole time so you don’t incorporate too much air into the cheesecake. Then add the sugar, then the cornstarch. Scrape sides as needed.

Add sour cream. Then add the eggs, one at a time, followed by the yolk. Finally, fold the crushed candy canes by hand. Pour into a cooled springform pan.

Bake in a double boiler for 1 hour and 25 minutes, or until the cheesecake no longer seems runny in the center. Cool for 5 hours or more.

Drizzle with cocoa sauce when cooled and ready to serve. Enjoy!