This peppermint bark cheescake is creamy and decadent perfection for any holiday gathering.
In the bowl of your food processor, pulse chocolate cookies and sugar together.
Drizzle in the melted butter, pulsing until mixure looks like wet sand.
Add in sugar and peppermint extract and beat until just smooth, scraping down the sides and bottom of bowl as needed.
Add in the eggs and yolks and beat until smooth.
Remove cake from oven and gently run a knife very carefully around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with plastic wrap and chill for at least 6 to 8 hours or overnight.
To make the ganache, heat the cream in a small saucepan until just simmering.
Pour the chocolate chips into a heatproof bowl (I use a large glass measuring cup). Add the hot cream and let sit for 5 minutes.
With a spatula, stir the chocolate chips until completely melted and smooth. Let cool for 10 minutes in the fridge and then pour on cheesecake, starting from the middle and smoothing outward with the back of a spoon to cover the entire top. Top with large pieces of peppermint bark in a pile in the middle.
If you want to make it ahead, the cheesecake will keep, tightly covered in the fridge, for five days. Cheesecake may be frozen, the entire pan wrapped in plastic wrap and then heavy-duty aluminum foil, for two months. Thaw overnight before slicing.