Prepare the Crust
Preheat the oven to 325°F (163°C). Mix the crushed Thin Mint cookies with melted butter and press into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, then let it cool.

Make the Filling
Beat softened cream cheese until smooth. Add sugar and mix well. Add sour cream, peppermint extract, vanilla, and heavy cream. Beat in the eggs one at a time, then stir in the melted chocolate. Add food coloring if desired.

Bake the Cheesecake
Pour the filling over the crust and smooth the top. Bake for 50–55 minutes until the center is set but slightly jiggly. Turn off the oven, crack the door, and cool for 1 hour.

Chill
Refrigerate the cheesecake for at least 6 hours or overnight.

Make the Ganache
Heat heavy cream until just simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Cool slightly before pouring over cheesecake.

Decorate and Serve
Top with crushed Thin Mints and whipped cream if desired. Slice and serve chilled.