Combine chocolate cookie crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Stir until resembling wet sand. Press into a 9-inch springform pan. Chill for 15 minutes.

Beat softened cream cheese using an electric mixer until smooth, about 2 minutes. Gradually add powdered sugar, vanilla extract, and peppermint extract; mix until well combined.

In a separate chilled bowl, whip heavy cream until stiff peaks form, about 3-5 minutes. Gently fold into cream cheese mixture.

Fold crushed peppermint candies into the cheesecake filling, distributing them evenly throughout.

Pour half of the cheesecake filling over the chilled crust. Drizzle melted semi-sweet chocolate over the filling and the remaining filling on top.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Carefully remove from the springform pan, top with whipped cream, crushed peppermint candies, and chocolate shavings. Serve chilled.