Make the Crust
1-Crush 24 chocolate sandwich cookies into fine: Crush 24 chocolate sandwich cookies into fine crumbs. Mix with 1/4 cup melted unsalted butter. Press into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes.

Melt the Chocolate
2-Melt 8 oz semi-sweet chocolate in a: Melt 8 oz semi-sweet chocolate in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly.

Make the Filling
3-In a large bowl, beat 3 blocks: In a large bowl, beat 3 blocks of softened cream cheese with 1 cup granulated sugar until light and fluffy.
4-Add 1 cup sour cream, 1/4 cup: Add 1 cup sour cream, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon peppermint extract, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until smooth.
5-Pour in the cooled melted chocolate and: Pour in the cooled melted chocolate and mix until fully combined.
6-Add 3 large eggs, one at a: Add 3 large eggs, one at a time, mixing on low speed just until blended. Don’t overmix.

Assemble and Bake
7-Pour the batter into the cooled crust: Pour the batter into the cooled crust. Wrap the springform pan in foil and place in a roasting pan. Fill halfway up the sides with hot water. Bake at 325°F for 55-65 minutes until the center is just set.

Cool and Chill
8-Let cheesecake cool completely on a wire: Let cheesecake cool completely on a wire rack, then chill in the fridge for at least 6 hours or overnight.

Add Toppings and Serve
9-Top the chilled cheesecake with 1/3 cup: Top the chilled cheesecake with 1/3 cup crushed peppermint candies and optional mini chocolate curls. Slice and serve.