1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan. Wrap the outside with foil if using a water bath.

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

3. Press the crumb mixture firmly into the bottom of the springform pan.

4. Bake the crust for 8 to 10 minutes, then let it cool slightly.

5. Beat the softened cream cheese until completely smooth.

6. Add the granulated sugar and mix until creamy.

7. Blend in the sour cream, vanilla extract, and peppermint extract.

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

9. Fold in the mini chocolate chips and 1/3 cup crushed candy canes.

10. Pour the filling over the crust and smooth the top.

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

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

13. Remove the cheesecake and cool completely on a wire rack.

14. Refrigerate for at least 6 hours or overnight until fully set.

15. Whip the heavy whipping cream with powdered sugar until soft peaks form.

16. Spread or pipe the whipped cream over the chilled cheesecake.

17. Top with the remaining crushed candy canes and chocolate shavings before serving.