Crust
1. Preheat the oven to 350°F.
2. 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 and up the sides of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
3. Bake crust for 10 minutes. Set aside and allow crust to cool completely.

Ganache Filling
4. Place Cream in a double boiler (or medium size heat-safe bowl over a boiling pot) and warm it. Add the Chocolate, and begin to stir as it warms. When the mixture has warmed and is smooth, beat it with an electric mixer for 2 minutes.
5. Fold in crushed Candy Canes, and pour ganache into the cooled crust. Put in the fridge and allow to chill until set, approx. 2 hours.
White Ganache Topping
6. Place White Chocolate Chips and Cream in a double boiler (or small size heat-safe bowl over a boiling pot) and warm it. Stir until smooth.
7. Pour white ganache over chocolate ganache and smooth. Put in the fridge and allow to chill until set, approx. 30 min.
8. Run a knife around the edge of the pan to ensure an easy release when the springform is removed.
9. Garnish with chopped Chocolate, crushed Candy Canes, whipped cream, or other holiday decorations. Slice, serve, and enjoy!