Preheat the oven to 325°F. Prepare a springform pan by covering the bottom and sides with aluminum foil.

For the crust, combine the oreos and graham crackers in a blender or food processor. Mix the crushed oreos and graham crackers with the butter.

Push into the bottom of the springform pan and just slightly up the sides. Bake for 10 minutes.

Place the baked crust into a large baking dish. Bring a pot of water to a boil. Set aside. Bring the oven to 450°F.

Meanwhile, beat the cream cheese until loose (just a few seconds). Beat in the sugar and flour, just until blended.

Beat in the eggs, one egg at a time, beating in between. Beat in the Greek yogurt and peppermint extract. Fold in the chocolate bark.

Pour into the crust (it’s okay if it is still warm). Pour the water in the large baking dish surrounding the springform pan.

Bake for 10 minutes. Reduce heat to 250°F and bake for another 1 hour and 30 minutes.

Remove from the oven, take off the aluminum foil. Using a knife, loosen the cake from the rim of the pan. Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle. Remove the sides of the springform pan. Chill in the refrigerator. Serve when cool either plain or with toppings of your choice.