Peppermint Bark:

1. Melt white chocolate with ½ coconut oil, stir in peppermint extract and spread onto parchment paper.
2. Place in the freezer for 15-20 minutes.
3. Melt semi-sweet chocolate broken into pieces with coconut oil, stir in peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer.
4. When the bark is chilled, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust:

1. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan.
2. Set in the fridge to firm the crust while making the filling.

Filling:

1. Preheat oven to 350°F.
2. In a large bowl, mix cream cheese and sugar until smooth.
3. Mix in the sour cream, flour, salt and extracts. Add Eggland’s Best eggs one at a time and beat on low speed just until combined. Toss chopped frozen peppermint bark with 1 tablespoon of flour into pan.
4. Reduce temperature to 325°F and bake the cake for 70-90 minutes, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache:

1. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.
2. Cool and pour over the cheesecake.

Assemble:

Garnish with whipped cream, crushed candy cane and chopped chocolate. Store in the fridge.