Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Combine the chocolate cookie crumbs, sugar, and melted butter in a bowl until the mixture looks like damp sand. Press it firmly into the bottom of the pan and bake for 10 minutes. Let it cool slightly.

Beat the cream cheese and sugar together on medium speed until smooth and creamy, scraping the bowl as needed.

Add the eggs one at a time, mixing just until each one disappears into the batter.

Mix in the sour cream, cocoa powder, melted dark chocolate, Peppermint Infused Olive Oil, vanilla extract, and salt until the filling is smooth and glossy.

Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air pockets.

Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Move the cheesecake to a rack until it reaches room temperature, then chill it in the refrigerator for at least 6 hours or overnight.

Whip the heavy cream with the powdered sugar and Peppermint Infused Olive Oil until soft peaks form. Spread or pipe the topping over the chilled cheesecake.

Finish with shaved dark chocolate and crushed peppermint candies, then slice and serve cold.