1. Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper.

2. Mix the chocolate cookie crumbs with melted butter until evenly moistened.

3. Press the crumb mixture firmly into the bottom of the pan and bake for 10 minutes, then let it cool.

4. Beat the softened cream cheese until smooth and creamy.

5. Add the granulated sugar and mix until fully blended.

6. Mix in the sour cream, heavy cream, vanilla extract, and peppermint extract on low speed.

7. Add the eggs one at a time, mixing gently after each addition.

8. Fold in the melted white chocolate until the batter is smooth.

9. Pour the filling over the cooled crust and smooth the top.

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

11. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

12. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.

13. Add melted semi-sweet chocolate over the chilled cheesecake.

14. Top with whipped cream, crushed candy canes, and chocolate cookie crumbs before serving.