Candy cane cheesecake

Well its almost time for the holidays(besides family presents) is spending time with your family.So to do that I like to make a bunch of dessert then eat it. My family makes cookies,cake,pie,bark,and hot chocolate and we just all pig out on it.So I am actually having some friends over for the holidays and I am making/testing a few dishes before they come over. So I made this am it is really good.See I hate mint but I love peppermint.At Dunkin Doughnuts there is this peppermint hot chocolate and it is only around on holiday time but I make sure I get it and with a Boston cream doughnut it is hot holiday heaven. So anyway I was looking on Allrecipes under the holiday section and I found this. I have never made a cheesecake for the holidays(I use holidays a lot cause I have no idea what you people celebrate)but I figured everybody needs  a change so I made this. But it ties in with the whole holiday theme with the candy canes. You can really taste the peppermint because the recipe uses peppermint extract and candy canes.Now lets talk crust. This uses a chocolate cookie crust which ties in the peppermint and the holiday feel to this thing.Then to top it all of (I added this part) A sweet chocolate drizzle.Enjoy and HAPPY HOLIDAYS!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 cup chocolate cookie crumbs
3 tablespoons of white sugar
1/4 cup melted butter
4 packages of cream cheese
2 tablespoons of flour
1/4 tsp of salt
1 3/4 cups of sugar
1/2 cup of sour cream
2 1/2 tsp of vanilla extract
3 eggs
1/2 tsp of peppermint  extract
Red food coloring
1/2 cup crushed candy canes
1/4 cup milk chocolate chips,melted

Directions- 
Preheat oven to 400 . Lightly grease a 9-inch springform pan. 
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan. 
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one. 
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used. 
Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes. 
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate
Drizzle the melted chocolate chips over top of the cheesecake
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!