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In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the peppermint extract and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the crushed candy canes and, if desired, a few drops of red food coloring to achieve a light pink hue.
Spread the cheesecake mixture evenly over the chocolate crust in the springform pan.
Refrigerate for at least 4 hours, or until set.
Before serving, garnish with whipped cream and additional crushed candy canes.
Prep Time: 20 minutes | Total Time: 20 minutes + chilling time
Kcal: 400 kcal | Servings: 8 servings
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