1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.

2. In a food processor, crush Oreo cookies into fine crumbs. Mix with melted butter until well combined. Press into the bottom of the pan. Bake for 10 minutes. Cool completely.

3. Melt the chocolate in a double boiler or microwave in short bursts. Stir until smooth and let cool slightly.

4. In a large bowl, beat the cream cheese until smooth. Add sugar and mix until blended.

5. Add eggs one at a time, mixing just until incorporated.

6. Mix in sour cream, heavy cream, and peppermint extract.

7. Stir in the cooled melted chocolate until the filling is smooth and well combined.

8. Pour the batter over the crust. Tap the pan gently to remove air bubbles.

9. Bake for 55–65 minutes until edges are set and center is slightly jiggly.

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

11. Remove from oven and let it come to room temperature, then chill at least 6 hours or overnight.

12. Before serving, top with crushed peppermint candies and chocolate curls. Slice with a warm knife for clean cuts.