1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the crushed chocolate sandwich cookies with melted butter until evenly combined.

3. Press the crumb mixture firmly into the bottom of the pan and bake for 8 minutes, then let it cool.

4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.

5. Mix in the sour cream and vanilla extract until fully blended.

6. Add the eggs one at a time, mixing on low speed just until combined.

7. Divide the cheesecake batter evenly between two bowls.

8. Stir the melted semisweet chocolate into one bowl to create the chocolate cheesecake layer.

9. Stir the peppermint extract into the second bowl to create the vanilla peppermint cheesecake layer.

10. Pour the chocolate cheesecake batter over the cooled crust and smooth the top.

11. Gently spoon the vanilla peppermint cheesecake batter over the chocolate layer and smooth again.

12. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.

13. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes.

14. Remove the cheesecake and cool completely at room temperature.

15. Refrigerate for at least 6 hours or overnight until fully chilled and set.

16. Heat the heavy cream until warm, then pour it over the chocolate chips and stir until smooth to make the ganache.

17. Let the ganache cool slightly, then spread it over the top of the chilled cheesecake.

18. Pipe or spoon whipped cream on top.

19. Sprinkle with crushed peppermint candies.

20. Slice and serve chilled.