1- Remove top most crust and bottom most crust from white cake. Try to preserve as much cake as possible, dispose of the outer pieces. Even out the cake. Cut the remaining cake into two 1/2 flat discs.
2- even out cheese cake top.
3- Place one of the white cake discs on top of the cheese cake.
4- Spread the mascarpone filling over first white cake layer.
5- Place 2nd white cake layer over the mascarpone filling.
6- Place spring form ring around the cake and set in refrigerator for 1 hour.
7- Without removing the spring form ring, spread cheese filling over the 2nd white cake layer.
8- Place cake back in fridge to cool for 2 hours.
9- With spring form ring still around cake, pour 1/2 the ganache over the cheese filling layer. Garnish with crushed peppermint pieces.
10- Put back in fridge for 1 hour. Reserve rest of the ganache aside, on a counter.
11- Remove spring form pan ring carefully.
12- Spread rest of ganache around the outside edges of cake to cover all exposed parts of the side of the cake.
13- Garnish side of cake with chocolate chip pieces.
14- Let set in fridge for 2 hours before serving.
Keep chilled at all times.