Preparation

• In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan for a sturdy base. Chill in the refrigerator for 15-20 minutes to set.
• Beat the softened cream cheese until it's smooth and creamy. Slowly add powdered sugar, vanilla extract, and peppermint extract, mixing until well combined.
• In a separate bowl, whip the heavy cream until you achieve stiff peaks. This will add a fluffy texture to your cheesecake.
• Gently fold in the crushed peppermint candies into the cream cheese mixture.
• Pour half of the cheesecake mixture into the crust. Then melt the semi-sweet chocolate chips and pour it over the first layer. Finish by layering on the remaining cheesecake mixture.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you're planning ahead.
• Carefully remove the cheesecake from the springform pan. Top with whipped cream, extra crushed peppermint candies, and optional chocolate curls. Slice and serve chilled.