Step 1: Prepare the Crust

1. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with butter.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to make sure the crust is tightly packed and even.
3. Place the pan in the refrigerator to chill while you prepare the filling. This helps the crust firm up.

Step 2: Make the Peppermint Filling

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand mixer or stand mixer until smooth and creamy. This should take about 3-5 minutes.
2. In a separate bowl, whip the heavy cream using a hand mixer until stiff peaks form, which should take about 4-5 minutes.
3. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine them until the mixture is smooth and fluffy.
4. Add the peppermint extract and crushed candy canes. Fold them in gently to avoid deflating the whipped mixture. If you’re using red food coloring, add a few drops and lightly swirl it through the mixture for a festive look.

Step 3: Assemble the Cheesecake

1. Take the prepared crust out of the refrigerator.
2. Spread the peppermint filling evenly over the chilled crust, using a spatula to smooth the top.
3. Return the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 4: Garnish & Serve

1. Before serving, sprinkle additional crushed candy canes over the top for a festive crunch.
2. Carefully release the sides of the springform pan. Slice the cheesecake into even pieces with a sharp knife, wiping the blade between slices for clean edges.
3. Serve chilled and enjoy the cool, creamy peppermint flavor!