Preheat the oven to 350 degrees F.

Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.

Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely.

Stir in the melted butter, and press the mixture into the bottom of the prepared pan.

Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine.

Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined.

Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.

Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.

Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles.

Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.

Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly toward the center.

Turn off the oven, and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.

Garnish cheesecake bars with starlight mints just before serving.