Get out and measure your ingredients.
Stir together graham crumbs and melted butter, and press evenly into a parchment lined springform pan sprayed with cooking spray. (I used an 8-inch pan) Set aside in your fridge for at least 30 minutes.
Beat cream cheese, sour cream, powdered sugar, and heavy cream until smooth. Divide in half.
In one half, using medium to medium high speed, beat in cocoa powder, mint extract, and melted chocolate chips.
Beat until smooth.
Spread over your crust.
Repeat with the other half of your cheesecake mixture. (leaving out the mint extract, if you want to add it then add another teaspoon to your mixture)
Top with chopped Oreo mint cookies, Aero mint chocolate, Andes Mints, or After Eights and sprinkles or sparkles, then refrigerate overnight before serving.
Remove outer edge of cheesecake.
Slice, serve and enjoy!
Be careful if you are adding candies or treats to each layer. If you add too many you may have some difficulties slicing your cheesecake in a neat manner.