Combine the cookie crumbs with the melted butter and mix thoroughly.

Use your hands to firmly press the mixture into the bottom and sides of two shallow 9-inch pie dishes. (This requires some patience and a balance between gentle and firm).

Freeze the pie crusts while you prepare the filling.

In a double broiler or in a microwave safe bowl, melt the chocolate until smooth. Set aside to cool briefly.

In the bowl of a stand mixer (or with a hand mixer), whisk the whipping cream on medium-high speed until it holds firm peaks. Remove about 3 cups of the whipped cream and set aside for folding into the cheesecake later.

To the remaining 5 cups of whipped cream, gently fold in ½ cup of the powdered sugar, ½ teaspoon peppermint extract, and ¼ teaspoon of the vanilla extract. Transfer the peppermint whipped cream to a separate bowl and set aside for topping the pie (don't worry about cleaning the bowl).

In the same bowl of the stand mixer (or with a hand mixer), beat the cream cheese until light and airy.

Add the melted chocolate, remaining 1 teaspoon vanilla extract, remaining 1¼ cups powdered sugar, chocolate extract, and salt, and beat until thoroughly combined.

One cup at a time, mix the unsweetened 3 cups of whipped cream into the cream cheese mixture until completely combined and smooth.

Divide the chocolate cheesecake filling between the two prepared pie crusts and spread out evenly with a spatula.

Divide the peppermint whipped cream over the center top of each pie.

Chill in the freezer or fridge for 2-3 hours to set the cream filling before serving (it will be more firm and easier to slice from the freezer, but the fridge will work too!).

Just before serving, top each pie with crushed candy canes.