Cocoa Peppermint Cheesecake

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

Pour sauce into another container and cool. Store in a Mason jar or sealed container.

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

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

For the cheesecake:
Place room temperature cream cheese in a standing mixer fitted with a paddle attachment and mix on low speed. You want to keep the speed on low the entire time as to not incorporate too much air into the cheesecake. Next, add sugar, then cornstarch. Scrape down sides as needed.

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

Bake in a water bath for 1 hour and 25 minutes, or until cheesecake doesn’t seem liquid in the center. Cool for 5 or more hours.

Glaze with cocoa sauce once cooled and ready to serve. Enjoy!