Place chopped chocolate in a bowl. Heat heavy cream in a saucepan until the edges bubble – you want it warm, but not simmering.

Pour cream over the chocolate and let it sit for 1 minute. Stir to melt the chocolate and continue stirring until it’s smooth.

Evenly spoon the chocolate ganache in the bottom of 4 glasses or jars. Place them in the fridge.

In the bowl of your electric mixer, add the cream cheese and mascarpone. Beat on medium speed until the cheeses are mixed and slightly creamy, then drizzle in the condensed milk with the mixer still going. Add in the vanilla and peppermint extracts and beat the mixture until it is creamy and smooth, scraping down the sides if needed. Fold in the chopped peppermint bark.

Remove jars from the fridge and top the ganache layer with the cheesecake layer, smoothing out the top with a spoon.

Place cheesecakes back in the fridge for at least 2 to 4 hours, or until you’re ready to serve.

Before serving, top with whipped cream, peppermint bark shards and a few chopped pieces of bark. These actually stay fresh in the fridge for a few days - cover them in plastic wrap and skip the whipped cream until right before serving.