Step 1: Prepare the Pans and Preheat Oven
Preheat your oven to 300°F (150°C). This lower temperature is crucial for gentle, crack-free baking. Line every single cup of two muffin tins with parchment paper liners. This is non-negotiable for easy removal. Do not grease the liners.

Step 2: Make the Chocolate Cookie Crust
Place the whole chocolate sandwich cookies (creams and all) in a food processor. Pulse until you have fine, even crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin. Transfer crumbs to a bowl. Pour the melted butter and salt over the crumbs. Mix with a fork until the mixture resembles wet sand and holds together when pinched. Spoon about 1 heaping tablespoon of crust mixture into the bottom of each prepared liner. Use a small glass, tamper, or the back of a spoon to press the crumbs firmly and evenly into a compact layer. Pre-bake the crusts for 5 minutes. Remove and let cool on a rack while you prepare the filling. Keep oven at 300°F.

Step 3: Create the Chocolate Peppermint Filling
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium-low speed for 2-3 minutes until completely smooth, creamy, and free of any lumps. Scrape down the bowl and beater thoroughly. Add the sugar, sifted cocoa powder, and salt. Beat on low to combine, then on medium for 1 minute until smooth, scraping again.

Step 4: Incorporate Eggs and Flavorings
With the mixer on low speed, add the eggs one at a time, mixing only until the yolk disappears before adding the next. Over-beating at this stage incorporates too much air. Scrape the bowl. Add the sour cream, vanilla extract, and peppermint extract. Mix on low until just combined. Finally, with the mixer on low, pour in the slightly cooled, melted chocolate and mix until the batter is uniform and a deep brown color. If desired, transfer about ½ cup of the batter to a small bowl and stir in 2-3 drops of red gel food coloring for a marbled effect.

Step 5: Fill and Bake with a Water Bath
Spoon the filling over the cooled crusts, dividing evenly among the 24 liners, filling each about ¾ full. If using the pink batter, you can add a small dollop on top of each and gently swirl with a toothpick. To prevent cracking and ensure creamy texture, create a simple water bath: place the muffin tins inside larger roasting pans. Carefully pour hot water into the roasting pan around the muffin tins until it comes about halfway up the sides. Bake at 300°F for 18-22 minutes. The cheesecakes are done when the edges are set but the centers still have a slight, gentle jiggle. They will firm up as they chill.

Step 6: Cool Slowly to Prevent Cracks
Turn off the oven. Crack the oven door open with a wooden spoon and let the cheesecakes cool in the oven for 30 minutes. This gradual cooling is the second key to a smooth, crack-free top. After 30 minutes, remove the pans from the water bath and let the cheesecakes cool completely at room temperature on a wire rack for another hour.

Step 7: Chill, Garnish, and Serve
Once completely cool, transfer the muffin tins to the refrigerator. Chill, uncovered, for at least 4 hours, but ideally overnight for the flavors to fully set and meld. Just before serving, make the peppermint whipped cream: In a chilled bowl, whip the heavy cream, powdered sugar, vanilla, and peppermint extract on medium-high speed until medium-stiff peaks form. Pipe or dollop onto each chilled cheesecake. Garnish generously with crushed candy canes, chocolate shavings, and a tiny mint sprig if desired. Serve chilled