Preheat oven to 325

Cut out a circle of parchment paper to fit on the bottom of the springform pan

Using a medium bowl, mix together the graham cracker crumbs, sugar, melted butter until a wet sand mixture forms

Press onto bottom of springform pan and about 3 inches up the sides

Set aside

Using a hand mixer, beat the cream cheese and sugar until combined

Beat in milk until combined

Beat in the eggs one at a time until combined

Mix in sour cream, peppermint extract and flour until smooth.

Pour the cheesecake into the crust

Bake in the oven for 1 hour and 15 minutes

Turn the oven off, and let the cheesecake completely cool for about 3 hours

This will help prevent cracking

Once it’s completely cool chill in refrigerator overnight

Using a standing mixer, mix the heavy whipping cream, powdered sugar and peppermint extract on medium speed until stiff peaks form

Scoop whipped cream into the piping bag

Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake

Sprinkle with crushed peppermint candy and place a Ghirardelli peppermint bark piece onto the cheesecake

Enjoy!