Preheat oven to 325°F. Line an 8x8 baking pan with parchment, leaving overhang on at least two sides. If necessary, binder clips may be used to hold the parchment in place. 

In a food processor, blend cookies until only fine crumbs remain. Add butter and blend until fully combined and all crumbs are moist. Press into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes. 

In large bowl or stand mixer, beat cream cheese until smooth and fluffy. With mixer running on low, slowly add sugar. Mix in sour cream, followed by eggs. Mix fully between each addition. Add extract and optional gel food color. Mix until just combined and all batter is tinted. Scrape bowl to be sure all batter is equally tinted and mixed well. Pour batter into prepared pan. If necessary, level off with an offset spatula. 

Bake for 40-45 minutes or until only the center is jiggly. Cool to room temperature on a wire rack, then transfer to the refrigerator to chill overnight. 

In a medium bowl, beat together powdered sugar and heavy cream until stiff peaks form. Chill until ready to use. 

Carefully remove cheesecake from pan, pulling up and outward on the parchment paper. Cut into desired sizes. 

Add a dollop of whipped cream and optional chocolate shavings prior to serving. 

Store remaining cheesecakes in the refrigerator.