Preheat oven to 350°F

Prepare a 9" spring-form pan with 2 sheets of tin foil

In a food processor, blend cookies until only fine crumbs remain

Add melted butter & blend

Transfer crumb mixture to spring-form pan

Using a flat-bottomed cup (or whatever is handy), press down to create an even crust

Bake crust for 10 minutes, then set aside

Reduce temperature to 325°

Cut peppermint bark into small pieces & set aside

Melt 4 ounces of white chocolate in a double boiler over simmering water, stirring until fully melted (over microwave on 50% power for 30 second intervals until melted, stirring well between each interval)

In a large bowl or stand mixer, beat 24 ounces of cream cheese until smooth

Add sugar & mix well (scrape bowl well before each addition)

Add melted chocolate, flour, whipping cream, salt, & peppermint extract - mix well

Add one egg at a time on medium/low speed until smooth & well-blended

Add peppermint bark pieces, stirring by hand

Pour the filling into the crust

Transfer spring-form pan into a larger pan, such as a roasting pan

Add enough hot water to the larger pan to reach halfway up the outside of the spring-form pan

Carefully place in oven & bake at 325° for 1 hour

Turn off the oven, but leave the cheesecake in the oven for another 45 minutes

Remove & let cool for at least 1 hour

Chill for at least 4 hours

In a medium bowl, beat 4 ounces of softened cream cheese, 2 ounces of melted white chocolate, cool whip, 1 1/2 tablespoons of sugar, & vanilla until smooth

Carefully remove side of spring-form pan & spread mousse mixture evenly over cheesecake

Sprinkle with chocolate shavings & peppermint pieces

Spray cool whip on the top edges

Store covered in the refrigerator