First make the oreo crust. Preheat the oven to 350°F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to  about 2 inches around the cheesecake pan. 

Spray an 8" springform pan with cooking spray, and using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath. 

In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place  in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan using a glass or measuring  cup. Be careful to get an even layer of crust. 

Bake crust for 10 minutes. Set aside and allow crust to cool completely.

Next make the Cheesecake Filling. In a mixing bowl (with paddles if available), combine the Cream Cheese and Sugar. Beat  together at low speed until smooth and creamy, scraping the sides of the bowl.  6. Add in the Yogurt, Flour, Cornstarch, Salt, Vanilla extract, Peppermint extract, and Eggs (one egg at a time). Beat at low speed, scraping the bowl until combined. Gently fold in chopped chocolates and crushed candy canes. 

Pour batter into cooled crust.  

Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep. 

Bake for 60 to 70 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or  needs more time. The cheesecake should be jiggly, but not liquid when done baking. If it seems a little liquid in the center, check it again in 10 minutes.  

When the cheesecake is set, yet jiggly, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven has cooled. Do not open the oven during this time, but put a wooden spoon in the oven door to keep it open a half inch or so. This allows the cheesecake to cool slowly as the oven cools and prevents cracking.  

Remove from the oven when cooled. Carefully remove the foil lining from the springform pan. Chill in the fridge for at least 5 hours. 

Run a knife around the edge to ensure easy release when springform is removed. 

Finally make the Chocolate Ganache. Add Chocolate Chips and Cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until melted. It should take only a minute or so. Spread on top  of cheesecake. Garnish with remaining chopped chocolates and crushed candy canes.