Preheat oven to 350°F (177°C), with rack in middle of oven.

Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter.

Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup.

Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes.

Add the salt and peppermint extract, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition.

Add the sour cream and heavy cream, beat until incorporated. Scrape down the sides of the bowl and fold in mini chocolate chips and food coloring if using.

Lower the heat on the oven to 325°F (160°C).

Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour the cheesecake filling into the springform pan, over the crust. Smooth the top with a rubber spatula.

Place the roasting pan with the springform pan in it, in the oven.

Carefully pour the hot water into the roasting pan, until water reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 80-90 minutes until edges are set and slightly golden brown, middle is set but still slightly wobbly.

Turn off the heat and crack open the oven door. Let the cake cool in the oven for another hour.

Cover the top of the cheesecake with a paper towel and then cover in foil. Chill in the refrigerator overnight.

Chop chocolate into fine pieces and place into a heatproof bowl.

Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir.

After 5 minutes, whisk until smooth. Pour over the cooled cheesecake before serving.

Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.

Cut into slices and serve with chopped Andes candies and whipped cream.