1. Preheat oven to 350°F (175°C).

2. Crush 24 chocolate sandwich cookies into fine crumbs. Mix with 5 tablespoons melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.

3. Reduce oven temperature to 325°F (163°C).

4. Melt 8 ounces semisweet chocolate and set aside to cool.

5. Beat 24 ounces cream cheese until smooth. Add 1 cup sugar and beat until blended. Add 1 cup sour cream and mix well.

6. Add 3 eggs, one at a time, mixing on low after each. Stir in 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

7. Mix in melted chocolate and 1/4 cup heavy cream until just combined.

8. Pour filling over crust and smooth the top.

9. Place pan in a larger baking dish; add hot water halfway up sides for a water bath.

10. Bake 55–65 minutes, until edges are set but center jiggles slightly.

11. Turn off oven, crack door, and let cheesecake cool 1 hour in oven. Remove and cool to room temperature.

12. Refrigerate at least 4 hours, preferably overnight.

13. For ganache: Heat 1/2 cup heavy cream until steaming. Pour over 4 ounces chopped chocolate, let stand 2 minutes, then stir smooth. Spread over chilled cheesecake. Refrigerate 30 minutes to set.

14. Decorate with whipped cream and crushed peppermint candies.

15. Slice and serve chilled.