Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray.

Using a food processor, grind up 2 packages of graham crackers until sand like crumbs. Pour crumbs into bowl. Mix in the sugar and melted butter.

Press the crust into the springform pan and up the sides of the pan.

Preheat oven to 325 degrees and wrap the springform pan in multiple layers of foil.

Using a small bowl, whisk together sugar, cornstarch and salt.

Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy. Beat in the sugar mixture until combined. Beat in the sour cream and peppermint until combined. Beat in the eggs, 1 at a time until combined after each egg. Fold in the melted chocolate until combined.

Pour the cheesecake batter into springform pan. Place the springform pan into a large baking pan and fill the pan halfway with hot water. Place into the oven and bake for 90 minutes.

Turn off oven and leave the cheesecake in the oven for an additional 45 minutes.

Remove cheesecake from oven and place onto the counter.

Increase the oven temperature to 450 degrees.

In a large bowl, whisk together the sour cream, sugar and vanilla until combined and smooth.

Spread the sour cream mixture onto the cheesecake and smooth evenly. Place back into the oven for 7 minutes.

Remove and allow to cool for 30 minutes on the counter. Place into the fridge overnight.

Top with fresh whipped cream and crushed candy canes. Enjoy!