Preheat oven to 325°F (160°C). Mix cookie crumbs with melted butter and brown sugar until crumbs are well coated. Press firmly in bottom of 9-in. (23-cm) springform pan. Bake 10 to 12 min., until lightly golden. Cool completely.
Set pan on large piece of foil and wrap outside of pan (to prevent leakage from water bath later). Set aside.
In bowl, beat cream cheese with hand mixer until smooth. Beat in 1 cup (250 mL) sugar and salt until light and fluffy. Beat in eggs, one at a time, just until incorporated. Beat in peppermint and 1/2 tsp (2 mL) vanilla extract until just combined. Pour over crust, smooth top. Place springform pan into roasting pan set on middle rack of oven. Pour hot water into roasting pan to a 1-in. (2.5-cm) depth. Bake 1 hr. to 1 hr., 10 min., until cheesecake is set but jiggles slightly in centre.
Meanwhile, stir sour cream with remaining sugar and vanilla extract. Remove cheesecake from oven. Spread sour cream mixture on top. Return to oven to bake another 10 min.
Turn off oven. Carefully run a thin knife around edge of cake. Let cool in oven 1 hr.
Remove cheesecake from water bath. Remove foil and cool completely on wire rack. Cover and chill at least 6 hr. or up to 2 days. To serve, remove from spring form pan and garnish with white chocolate shavings.
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