Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the pan's exterior with aluminum foil.

In a bowl, combine Oreo crumbs and melted butter to a wet sand texture. Press into the bottom of the pan and bake for 10 minutes. Allow to cool.

In a mixing bowl, beat cream cheese and sugar until smooth. Mix in sour cream, peppermint extract, vanilla, salt, and cornstarch. Then add eggs one at a time. Gently fold in crushed candy canes.

Pour filling over crust. Place the pan in a larger roasting pan with hot water halfway up the sides. Bake for 60-75 minutes until edges are set.

Cool in the oven for 1 hour with the door ajar; then refrigerate for at least 6 hours.

For ganache, heat heavy cream until steaming, then melt white chocolate into it. Add butter and whisk until creamy. Cool to room temperature, then pour over cheesecake. Refrigerate for 1 hour.

For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe on top of the cheesecake and decorate with truffles and crushed candy canes.