Preheat oven to 350 degrees F (176 C).
Mix melted butter with oreo crumbs. Pour into greased spring form pan and press gently with the back of a measuring cup to form a uniform crust. Bake for 10 minutes
Reduce oven temp to 250 degrees F (121 C).
Place the room temp cream cheese in a standing mixer fitted with a paddle attachment and turn on low speed. You want to keep the speed on low the entire time as to not incorporate too much air into the cheesecake. Next, add sugar, then cornstarch. Scrape down sides as needed.
Add sour cream next. Then add eggs, one at a time, then the yolk.
Lastly, fold in the crushed candy canes by hand. Pour into cooled spring form pan.
Bake with a water bath for 1 hour 25 minutes, or until the cheesecake doesn’t seem liquid in the center.
Cool for 5+ hours.
Glaze with cocoa sauce once cooled and ready to serve. Enjoy!