Preheat oven to 325° F. Grease 9-inch springform pan.
Place cookies and butter in food processor; process until finely crushed. Press onto bottom of 9-inch springform pan. Place in freezer for 5 minutes.
Beat cream cheese, 1/2 cup sugar and Coffee mate Peppermint Mocha Flavor Liquid in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour into crust.
Bake for 40 to 45 minutes or until edge is set but center still moves slightly. Remove from oven while making the topping.
Combine sour cream, remaining 2 tablespoons sugar and vanilla extract in medium bowl; mix well. Gently spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
Refrigerate for several hours or overnight. Remove side of springform pan to loosen. Garnish with peppermint candies.