Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until well combined. If the mixture seems dry, add a little more butter until it is moist and easy to press into the pan.

Press the cookie mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Bake the crust for 10 minutes, then let it cool.

In a mixing bowl, beat cream cheese and sugar until smooth.

Incorporate the sour cream, peppermint extract, and vanilla extract. Stir until thoroughly blended.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Mix in the cornstarch. Lastly, gradually add the heavy cream and mix to combine.

If using, stir in red food coloring for desired pink shade.

Gently fold in the peppermint crunch baking chips.

Pour the filling over the cooled crust in the springform pan.

Wrap the bottom of the springform pan in aluminum foil to prevent water leakage. Place it in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake the cheesecake for 65 to 75 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven and crack the door to let the cheesecake cool for 1 hour.

Remove the cheesecake from the oven and the water bath. Run a knife around the edge to loosen it from the pan. Let it cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight.

Carefully remove the sides of the springform pan.

Before serving, top with whipped cream and additional peppermint crunch baking chips or some peppermint candies, if desired.