Prepare the crust by combining gingerbread cookies and melted butter.

Preheat the oven to 325°F (160°C).

In a mixing bowl, beat together cream cheese and sugar until smooth.

Add sour cream, vanilla extract, and eggs one at a time, mixing thoroughly.

Mix in flour and optional peppermint extract until just combined.

Pour the filling over the prepared crust and smooth the top.

Bake in the preheated oven for 50-60 minutes, until the edges are set but the center is still slightly jiggly.

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Garnish with whipped cream, crushed peppermint, or extra gingerbread crumbs if desired.