Using a food processor, pulse cookies and melted butter until well combined. Lightly coat the bottom and sides of an 9-inch springform pan with non-stick cooking spray.

Pour the crumbs into the springform pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

Preheat oven to 325F.

Crush ¼ cups mint. Chop ¼ cup cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream, lemon zest, and peppermint extract. Stir in crushed mints and cookies. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

Loosen the cheesecake from the sides of the pan by running a thin metal spatula, or butter knife around the inside rim. Unmold and transfer to a cake plate. Spread a layer of whipped cream over the surface. Garnish with crushed peppermint stars and chocolate, if desired.