PEPPERMINT BARK

Line a cookie sheet with parchment paper

Put semi-sweet chocolate chips in a microwave-safe bowl and heat in increments of 30 seconds. Stir after each 30 seconds until completely melted and smooth.

Pour onto parchment paper-lined cookie sheet and spread into an even, flat layer.

Sprinkle with chopped Oreos and chill for about 10 minutes.

Add white chocolate chips to a microwave-safe bowl and heat on 50% power in 30-second increments, stirring after each 30 seconds. Be careful with white chocolate, as it burns easily.

Pour over the Oreos and spread until it is in a smooth, even layer.

Sprinkle with chopped candy cane pieces and chill until set.

Break into pieces and set aside.

CRUST

Line the bottom of two 9-inch square baking pans with parchment paper.

Combine the finely crushed Oreos crumbs with melted butter. Put half of the mixture into each of the prepared pans, pressing to the bottom in an even layer.

FILLING

Preheat oven to 350º F.

With a stand mixer, beat together cream cheese and sugar until smooth. Add in the sour cream, flour, salt, vanilla extract, and peppermint extract. Beat until mixed in well.

Add eggs one at a time, beating on a low speed until mixed in.

With a rubber spatula, stir in peppermint bark pieces until mixed throughout evenly.

Take the filling, placing half of it on each of the crusts. Spread evenly over the crust until smooth.

Reduce the temperature to 325º F and bake for 40-60 minutes or until slightly golden on top. The center should be set and top appear dull.

Remove from oven and let cool for at least 1 hour.

WHITE CHOCOLATE GANACHE

Place white chocolate chips in a heat-resistant bowl.

Bring heavy cream to boil and pour over white chocolate, stirring until smooth

Let cool and pour half over each cheesecake evenly.

Sprinkle top with chopped Oreos and candy cane pieces.

Cut into bars and enjoy! Store leftovers in fridge.