place a greased 9-in. springform on a double thickness of heavy duty foil(18-in square). securely wrap foil around pan.
in a small bowl, combine cookie crumbs and butter. press onto bottom and 1-in. up the sides of prepared pan. place pan on a baking sheet. bake at 325 f for 12-14 minutes or until set. cool on a wire rack.
in a large bowl, beat cream cheese and sugar until smooth. beat in sour cream, flour and extracts. add eggs, beat on low speed just until combined. fold in chips. pour into crust. (pan will be full) place springform pan in a large baking pan; add 1-in hot water to larger pan.
bake at 325 f for 1 1/4 to 1 1/2 hour or until center is just set. remove springform pan pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool i hour longer. refridgerate overnight. remove sides of pan.
for topping beat 8 ounces cream cheese and sugar until smooth. stir in whipped topping, 1/4 at a time, spread onto cheese cake. garnish with miniture candy canes if desired. ready to serve ummmmmmm