1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan or line the bottom with parchment paper.

2. Mix the crushed chocolate sandwich cookies with the melted butter until evenly combined.

3. Press the cookie mixture firmly into the bottom of the pan and slightly up the sides, then bake for 8 minutes. Let the crust cool.

4. In a large mixing bowl, beat the softened cream cheese until completely smooth.

5. Add the granulated sugar, sour cream, heavy cream, espresso powder, melted chocolate, cocoa powder, vanilla extract, and peppermint extract. Mix until smooth and creamy.

6. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.

7. Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release large air bubbles.

8. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.

9. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.

10. Remove the cheesecake and cool fully at room temperature, then refrigerate for at least 6 hours or overnight.

11. Before serving, top with whipped cream, crushed peppermint candies, and chocolate shavings or drizzle.

12. Slice chilled and serve.