• Preheat the oven to 350 degrees.
• Get out and measure all of your ingredients.
  
• Wrap the inside of a 9-inch springform pan with aluminum foil to make sure its sealed.
• Place the Oreo cookies inside a gallon sized resealable bag.
  
• Crush until they are in fine pieces.
  
• In a medium mixing bowl, mix together the Oreo cookies and melted butter.
  
• Press the cookie mixture to the bottom of the springform pan, forming the crust of the cheesecake. Be sure to cover the entire bottom of the pan and press firmly.
  
• Place the crust in the oven and bake for 10 minutes. When done, remove from heat and leave the oven on.
• In a large mixing bowl, beat together the cream cheese and sugar until soft. Add in the cornstarch.
  
• Combine well.
  
• Beat in the sour cream, peppermint extract and food coloring.
  
• Start by adding 3-4 drops of food coloring.
  
• Mix well to observe the shade of red. Mix in 1-2 more drops in at a time if a deeper shade is desired.
  
• Beat in one egg at a time until all 3 are added.
  
• Pour the cheesecake batter into the springform pan.
  
• Place the cheesecake in the middle of a large roasting pan. Fill the bottom of the pan with 1 inch of water. Place in the oven and cook for 60 minutes. When done, the cheesecake should only wobble slightly in the middle.
  
• Remove cheesecake from the roast pan and place in the refrigerator to cool for at least 6 hours.
  

Chocolate Ganache Topping

• Once your cheesecake is fully cooled, prepare your chocolate ganache topping.
• Place your chocolate chips in a medium mixing bowl. Set aside.
  
• Bring heavy cream to a boil. Once boiling, pour over chocolate chips and begin stirring immediately.
  
• Bring heavy cream to a boil. Once boiling, pour over chocolate chips and begin stirring immediately.
  
• Crush candy canes or peppermints into finely chopped pieces and sprinkle over the cheesecake with the chocolate topping is still warm.
  
• Slice and serve. Enjoy every bite.