Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a bowl, combine chocolate cookie crumbs, melted butter, and 2 tablespoons granulated sugar. Press the mixture firmly and evenly into the pan’s base. Bake for 10 minutes and allow to cool completely.

In a mixing bowl, beat the cream cheese and 3/4 cup granulated sugar until smooth.

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

Blend in sour cream, 1 teaspoon peppermint extract, and food coloring if using.

Fold in mini chocolate chips.

Pour the cheesecake mixture over the cooled crust.

Place the springform pan in a shallow roasting pan filled with hot water halfway up the side of the springform. Bake for 50-60 minutes until only slightly set.

Let cool for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight.

Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar to soft peaks.

Gently fold in melted dark chocolate until uniform.

Spread mousse evenly over the chilled cheesecake and return to the fridge for 1 hour.

Heat 3/4 cup heavy cream until steaming, pour over chopped dark chocolate, and let sit for 2 minutes.

Stir until smooth and allow to cool slightly before pouring over the mousse layer.

Churn 1 cup heavy whipping cream with powdered sugar, peppermint extract, and green food coloring to stiff peaks.

Pipe swirls on the top edge of the cake.

Drizzle chocolate and add chocolate shavings on top.

For clean slices, run a knife under hot water and dry it before slicing.