Preheat oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and set aside. :contentReference[oaicite:1]{index=1}

In a bowl, combine the chocolate-cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. :contentReference[oaicite:2]{index=2}

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Then add sour cream (or cream), flour, peppermint extract (and vanilla, if using), mix until combined. :contentReference[oaicite:3]{index=3}

Add eggs one at a time, mixing gently after each addition until just combined. Avoid over-mixing. Optionally fold in crushed peppermint candies for a festive crunch. :contentReference[oaicite:4]{index=4}

Pour the filling over the crust, smooth the top, and bake in the preheated oven for about 50–70 minutes — until the edges are set and the center is slightly jiggly when gently shaken. :contentReference[oaicite:5]{index=5}

After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about an hour — slow cooling helps prevent cracks. Then remove and let cool completely to room temperature. :contentReference[oaicite:6]{index=6}

Once cooled, refrigerate for at least 4–6 hours (preferably overnight) so the filling sets properly. :contentReference[oaicite:7]{index=7}

Before serving, optionally top with whipped cream or chocolate ganache and sprinkle crushed peppermint candies on top for extra festive look & flavor. :contentReference[oaicite:8]{index=8}