Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

In a bowl, mix crushed chocolate cookies with melted butter until well combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and beat until creamy. Mix in vanilla and peppermint extracts.

Add eggs one at a time, mixing just until combined after each. Stir in sour cream, mini chocolate chips, and food coloring (if using) until evenly distributed.

Pour filling over the cooled crust. Place springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan (water bath).

Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Remove from oven and water bath. Run a knife around the edge to loosen, then refrigerate uncovered for at least 4 hours, preferably overnight.

Before serving, top with whipped cream and crushed mint candies if desired. Slice and enjoy chilled.