Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixed. Press into a 9-inch springform pan. Bake for 10 minutes and cool completely.

In a large mixing bowl, beat cream cheese until creamy. Gradually add granulated sugar, mixing well. Add eggs one at a time, fold in melted chocolate, sour cream, peppermint extract, and vanilla extract.

Pour filling over cooled crust. Bake for 50-60 minutes until edges are set and center is slightly jiggly. Turn off oven and leave cake to cool in the oven for 1 hour.

Allow cheesecake to come to room temperature, cover, and refrigerate for at least 4 hours, preferably overnight. Remove from pan and garnish with crushed peppermint candies.