Preparing the Cheesecake

• Preheat your oven to 325°F (160°C).
• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese using an electric mixer until creamy.
• Gradually add the granulated sugar and vanilla extract, mixing until smooth.
• Add the eggs one at a time, mixing well after each addition.
• Stir in sour cream and peppermint extract until completely incorporated.
• Fold in the crushed peppermint candies gently.
• Pour the cheesecake filling over the cooled crust in the springform pan.
• Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
• Remove the cheesecake from the oven and refrigerate for 4 hours or overnight for best results.
• Melt the semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
• Pour the melted chocolate over the chilled cheesecake; spread evenly across the top.
• Melt the white chocolate in the same manner and drizzle it over the dark chocolate.
• Before the chocolate sets, sprinkle the crushed peppermint candies on top.
• Once the chocolate has set, carefully release the cheesecake from the springform pan and slice it into wedges.