In a medium bowl, combine chocolate cookie crumbs, granulated sugar, and melted unsalted butter. Stir until thoroughly combined, and resembles wet sand. Press into the bottom of a 9-inch springform pan and refrigerate for at least 30 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3–5 minutes. Gently fold the whipped cream into the cream cheese mixture until smooth.

Fold in the crushed peppermint candies into the cheesecake filling.

Pour half of the cheesecake filling over the chilled crust and spread evenly.

Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals until smooth. Pour over the first cheesecake layer.

Pour the remaining cheesecake filling over the chocolate layer and smooth the surface.

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Carefully remove the cheesecake from the pan. Top with whipped cream and additional crushed peppermint candies.

Slice the cheesecake with a hot knife for cleaner edges and serve chilled.