Set the oven to 180C (160C fan). Crumble the bourbon biscuits until sandy. Add the melted butter.
Mix well then tip the mixture into a 20cm loose-bottomed nonstick tin and press down with the back of a spoon or base of a tumble until even and firm.
Cook in the oven for just 5 minutes, then set aside.
Make the chocolate peppermint cheesecake filling
In a small bowl, melt the chocolate in the microwave in 30-second blasts. Set aside.
Put the cream cheese, cream, eggs, peppermint extract, sugar and flour in a large bowl. Whisk together.
Add the cocoa and melted chocolate and whisk again.
Pour the mixture on top of the biscuit base and gently level off.
Bake in the oven for 45-60 minutes until firm but slightly wobbly.
Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature, then place in the fridge overnight.
Make the peppermint chocolate topping
The next day, put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
Add the cream and peppermint extract and gently whisk until the whole mixture becomes glossy and smooth. Allow to cool to room temp.
Retrieve the cheesecake from the refrigerator.
Spoon the ganache on top of the cheesecake. Spread to the edges, leaving some swirls and texture on top.
Arrange the candy canes in a circle around the cheesecake, standing then up in the ganache.
Pop the cheesecake back in the fridge for 30 minutes for the ganache to set.
Serve
Run a knife around the inside of the tin again and release, letting the sides fall away.
Slice the cheesecake with a sharp knife, wiping with a warm, damp cloth between cuts for a perfect finish.