Preheat the oven to 375 degrees F.
Using a food processor, crush the cookies until fine. You could also put them in a large ziplock bag and crush them with a rolling pin.
Add the crumbs to a bowl along with the sugar and melted butter. Stir well until it feels like wet sand.
Pour the crumbs into a 12 x 9 x1 inch tart pan with a removable base (or a 9 inch pie pan)
Push the crumbs evenly into the bottom and the sides of the pan and bake in the oven for about 10 minutes. Set aside once it's ready and decrease the oven temperature to 325 degrees.
Warm the heavy cream slightly over a low heat and add the peppermint extract then turn off the heat.
Melt the chocolate over a pan of warm water.
Place the softened cream cheese, eggs, sugar and vanilla in the bowl of a stand mixer.
Beat until well combined and fluffy scraping down the bowl a few times.
Add the cream and mix for 1 minute on medium then add the melted chocolate, scrape down and mix for another minute.
Pour the mixture into the prepared pan and smooth it out carefully with the spatula.
Bake in the oven for 25 minutes. Let cool completely before cutting, overnight is better.
Dust with powdered sugar and garnish with the crushed candy cane just before serving.