To make the oreo base, whizz the oreos into crumbs using a food processor. Or put them in a bowl and bash them up with a rolling pin
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin (you do not need to line the tin). Put it in the fridge for 30 minutes
Melt the white chocolate in the microwave. Start with a 30 second blast, then stir. Then do 10 second blasts, stirring between each one, until it is fully melted. Set aside to cool
For the cheesecake filling, use an electric hand whisk or a stand mixer with a whisk attachment to mix together the cream cheese, icing sugar and peppermint extract
Once it is smooth with no lumps, I add the double cream and whisk until it is very thick. You want it to be thick enough so that you have to shake or tap the spoon to get the mixture to drop off
Stir in the white chocolate
Smooth the mixture into the tin on top of the oreo base, then put it in the fridge overnight or for at least 4 hours to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To make the ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Tip onto the cheesecake and spread out using a paletter knife or the back of a spoon
Whip up the double cream with the icing sugar and vanilla, either by hand or with an electric whisk. Put it into a piping bag fitted with a nozzle and pipe it all around the edges of the cheesecake
Crush up the candy canes (I crushed mine in a bowl with a rolling pin covered with a tea towel as the pieces have a tendancy to jump out of the bowl as you crush them) and sprinkle it all over the cheesecake
Serve immediately, store any leftovers in the fridge and eat within 3 days