Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

In a medium bowl, combine the crushed chocolate sandwich cookies, melted butter, granulated sugar, and peppermint extract. Mix until the crumbs are evenly coated.

Press the cookie mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.

Add the sour cream, all-purpose flour, vanilla extract, and peppermint extract to the cream cheese mixture. Beat until well combined and smooth.

One at a time, add the eggs to the mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.

Gently fold in the crushed peppermint candies, being careful not to overmix. You want to distribute the candies throughout the batter without deflating it.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface.

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracking.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to set.

Before serving, garnish the cheesecake with additional crushed peppermint candies or whipped cream, if desired. Slice and enjoy!