A red and white, candy-cane striped cheesecake with a peppermint crunch!  Layered over a chocolate cookie crust and draped with a dark chocolate ganache.    Mint and chocolate, together. Though it's not a new flavor combination by any stretch, it's always been difficult for me to strike just the right balance when baking with the two. I like my mint to be subtle (nobody wants to feel like they're biting into toothpaste) in such a way that it complements the chocolate and helps draw out the best qualities of it, but doesn't overpower.  It always helps if there's a nice crunch in the mix as well.