In the bowl of a food processor pulse the cookies and sugar to fine even crumbs. Add the melted butter and process again until the mixture is evenly moist and resembles wet sand.

Transfer the mixture to the prepared pan. Using the bottom of a dry measure cup press the crumbs evenly in the bottom of the pan. Don’t press too hard, slightly firm is good. Bake until set and fragrant, about 18 to 20 minutes. Remove to a wire rack to cool while preparing the filling.

Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty aluminum foil. Position the springform pan in a large roasting pan and set aside.

In a large mixing bowl beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl.

With the mixer running on medium-low, slowly add the sugar. Beat until the mixture is smooth scraping down the sides and bottom of the bowl as needed.

On medium speed add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scape the sides and bottom of the bowl and blend again. Don’t over-beat.

Add the salt, vanilla, peppermint extract and sour cream. Blend on low until incorporated. Scrape the bowl and blend again for a few seconds. Pour 1/3 of the batter into the prepared pan. Add the peppermint baking chips to the remaining batter and fold together with a spatula until blended. Pour all batter into the prepared pan.

Fill the outer coating pan with enough hot tap water to come halfway up the sides of the springform pan.

Turn off the oven and prop the door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the pan and cool to room temperature, about 3 hours.

Once completely cool, cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.

Heat the cream and corn syrup in a small saucepan over medium heat until it comes to a simmer. Remove from the heat and add the chopped chocolate. Stir and cover with a lid. Set aside for 5 minutes. Whisk gently until smooth.

Spread on top of the cheesecake leaving a one-inch border around the edge. Chill while preparing the whipped topping.

In a cold medium bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form.

Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern. For colorful swirls add 3 or 4 thin strips of red food color to the piping bag before adding the whipped cream.

Sprinkle crushed peppermints over the top as desired.

Run a large, thin knife under hot water. Carefully dry the knife and slice the cheesecake. Repeat the process between slices for best results.