1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the chocolate sandwich cookie crumbs with melted butter, then press the mixture firmly into the bottom of the pan.

3. Bake the crust for 8 minutes, then let it cool.

4. Beat the cream cheese until smooth, then add the sugar and cocoa powder and mix until combined.

5. Add the melted chocolate and mix until silky.

6. Add the eggs one at a time, mixing on low speed just until combined.

7. Mix in the vanilla extract, peppermint extract, sour cream, heavy cream, and salt.

8. Fold in the crushed peppermint candies.

9. Pour the filling over the cooled crust and smooth the top.

10. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble.

11. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

12. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

13. Top with whipped cream, chocolate shavings, and extra crushed peppermint candies before serving.