Cover the cheesecake baking form with some parchment paper.

In a food processor, add the biscuits, grind and add the melted butter. Pulse once more.

Transfer the composition to the baking dish and flatten it with a glass.

Using a mixer, whisk the cream cheese, sugar and salt for 2-3 minutes. Add the eggs, one at a time, without turning off the mixer. Add ¼ cup of liquid cream and mint extract and continue mixing for another minute.

Transfer the mixture over the biscuit cheesecake base.

Place the cheesecake baking pan in a larger oven pan. Fill the large oven pan with hot water, so that the water reaches the middle of the cheesecake dish.

Put the cheesecake in the preheated oven (325°F (160°C)) and let it bake for an hour or until it hardens in the middle.

Turn off the heat, open the oven door and leave the cheesecake in the oven for another 10 minutes.

Then transfer the cheesecake to a rack to cool, for about 30 minutes. Put in the refrigerator for four hours or overnight.

Prepare the topping: Heat ½ cup of liquid cream in a saucepan, over low heat.

Add the chopped chocolate to the heated cream and mix until it melts completely.

Transfer the chocolate mixture over the cheesecake and spread it over the entire surface.

Sprinkle the crushed peppermint cane over the chocolate.

Put in the fridge for another 15 minutes.