A. Prep the Oven & Pan

1. Preheat your oven to 325 °F (163 °C).

2. Wrap the bottom and sides of your springform pan with heavy-duty aluminum foil—this prevents leaks in a water bath.

B. Make the Crust

1. In a mixing bowl, stir together graham cracker crumbs and sugar.

2. Pour in melted butter, stirring until evenly moistened.

3. Press this mixture firmly into the bottom of the pan. Use a flat-bottomed glass for an even layer.

4. Bake for 8 minutes, then remove and let it cool while you prep the filling.

C. Prepare the Filling

1. In a bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.

2. Add eggs one at a time, mixing well after each.

3. In a microwave-safe bowl or double boiler, gently melt the white chocolate until smooth.

4. Reduce mixer speed to low, then add melted white chocolate, sour cream, vanilla, peppermint extract, and salt—mix until just combined.

5. Scrape down the sides to ensure uniform texture.

D. Bake in a Water Bath

1. Pour filling onto cooled crust.

2. Place pan in a larger roasting pan.

3. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform.

4. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

E. Cool Strategically

1. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.

2. Remove from water bath, unwrap foil, then let cool to room temperature on a rack.

3. Refrigerate for at least 4 hours, ideally overnight.

F. Add the Peppermint Ganache & Garnish

1. Warm heavy cream until gently simmering.

2. Pour over chopped white chocolate; let sit 2 minutes, then stir until glossy.

3. Stir in optional peppermint extract.

4. Spread over chilled cheesecake and top with crushed candy canes.

5. Chill another 30 minutes before serving.

4. Baking Tips & Troubleshooting

• Prevent cracks: Beat on low; avoid over-mixing. Use a hot water bath.

• Melting white chocolate: Chop finely. Melt slowly to avoid scorching.

• Even baking: Wrap foil tightly and keep specified oven temperature.

• Center jiggling: Perfect doneness. It will firm up while chilling.

5. Variations & Substitutions

• Crust swap: Use chocolate wafers or gingersnap crumbs.

• Dairy-free: Use dairy-free cream cheese and white chocolate alternatives.

• Flavor add-ins: Stir in finely chopped Andes mints or peppermint bark.

• Mini cheesecakes: Use muffin tins and bake 20–25 minutes.

6. Serving Suggestions

• Serve with a dollop of whipped cream and fresh mint leaves.

• Pair with hot cocoa or peppermint tea for extra warmth.

• Cut small slices—this cheesecake is rich and sweet!

7. Storage & Shelf Life

• Store covered in the fridge for up to 5 days.

• Freeze slices for up to 1 month; thaw overnight in the fridge.