1. Preheat oven to 325°F and line the bottom of a springform pan with parchment.

2. Mix crushed chocolate wafer cookies with melted butter and press into the pan to form the crust. Bake for 10 minutes and let cool.

3. Gently melt the white chocolate and set aside to cool slightly.

4. Beat cream cheese and sugar until smooth and creamy.

5. Add sour cream, heavy cream, and peppermint extract. Mix until just combined.

6. Stir in melted white chocolate. Add eggs one at a time, mixing slowly and avoiding overbeating.

7. Fold in crushed peppermint candies with a spatula.

8. Pour batter into crust and smooth the top.

9. Bake in a water bath at 300°F for about 60 minutes, or until edges are set and center slightly jiggles.

10. Cool to room temperature, then refrigerate for at least 6 hours or overnight.

11. Before serving, garnish with whipped cream, extra peppermint candies, and shaved chocolate if desired.