• Line a 20cm round baking pan with non stick paper or grease with non stick cooking spray and set aside.
• Crush the Oreos and mix with the melted butter. Press into the base of the prepared pan and place in the fridge while you make your cheesecake filling.

Cheesecake Filling;

• Melt the dark chocolate and ¼ cup of cream together in a saucepan until smooth.
• Set aside in the fridge to cool completely.
• Beat the softened cream cheese until no lumps remain.
• Beat in the icing sugar until smooth.
• Add in the 1 cup cream and beat until thick and stiff.
• Split the mixture into two bowls.
• To one bowl add melted dark chocolate and cream and mix together.
• To the other add the peppermint essence. (How much essence you use is up to personal taste. I used 1 and ½ teaspoon personally but you could use less or more depending on how minty you like your desserts).
• Pour the peppermint layer over the Oreo Crust and spread in an even layer.
• Repeat with the chocolate layer and place in the fridge for at least four hours but preferably overnight.

Ganache;

• Make the mint chocolate ganache before serving.
• Place the dark chocolate in a medium bowl.
• In a saucepan on a medium heat, bring the cream nearly to the boil.
• Remove the cream from the heat and pour over the dark chocolate.
• Stir together until smooth and glossy.
• Add in the mint essence.
• Slice the cheesecake and drizzle over the mint chocolate ganache before serving.
• The cheesecake can be stored in the fridge for up to a week.