Set out all of the refrigerated ingredients on the counter to come to room temperature.
Chop your Aero Mint Chocolate bars into small pieces and set them aside. You should have about 3 cups of chopped chocolate.
In a large mixing bowl, use an electric handheld mixer to beat the cream cheese and sugar until the mixture is light and fluffy, with no lumps. If you are using a stand mixer, use the paddle attachment for this step.
Add in the sour cream and extracts and stir until well combined.
Set aside the cream cheese mixture.
In a clean bowl, beat the whipping cream until it reaches stiff peaks.
Carefully fold the whipped cream into the cream cheese mixture with a rubber spatula. Don’t stir too hard, as it will deflate the whipped cream.
When the cream cheese mixture and whipped cream are mostly combined, add in 2 1/2 cups of the chopped Aero Mint Chocolate. Fold it in until the mixture is completely combined and the chocolate chunks are evenly distributed.
Pour the cheesecake filling over the prepared crust. Smooth out the top with the back of a spoon or a rubber spatula.
Sprinkle the remaining 1/2 cup of the chopped Aero bar over the top of the cheesecake.
Place the cheesecake in the fridge to set for at least six hours or up to 2 days. It will be best if you leave it to chill and set for at least 12 hours.
If you wish to decorate the cheesecake, top it with whipped cream and either Aero Mint bubbles or pieces of chocolate bar.
Slice into 8 to 12 pieces with a sharp knife. Serve immediately.