Chop the Peppermint Chocolate Bar (4.5 ounce). Put it in a bowl and set aside.
Cream together Cream Cheese (16 ounce) and Granulated Sugar (1/2 cup). Cream together for 3 minutes.
Turn the mixer on low speed and add one Egg (2) at a time. Add the Vanilla Extract (2 teaspoon).
Turn the mixer off, scrape the sides of the bowl, making sure everything is mixed. Add in the Sour Cream (3 tablespoon) and turn the mixer back on.
Slowly add in the All-Purpose Flour (2 tablespoon). Mix briefly and turn off the mixer.
Toss All-Purpose Flour (1 tablespoon) with the chopped peppermint chocolate.
Fold the peppermint chocolate into the cheesecake mixture.
Pour the entire mixture onto your Cheesecake Crust (1). Give the pan a gentle shake to even the mixture.
Wrap some aluminum foil around the pan.
Preheat your oven to 350 degrees F (180 degrees C).
Place the cheesecake on top of a baking sheet. Pour hot water onto the baking sheet. Pour enough water to come up to the sides.
Bake at 350 degrees F (180 degrees C) for 30 minutes.
Lower the temperature to 300 degrees F (150 degrees C) and bake for another 30 minutes.
Turn off the oven but keep the oven door ajar with the cheesecake inside. Let it cool off completely. Once cooled, place the cheesecake in the freezer overnight.
To make the topping, add a bit of Red Food Coloring (to taste) to the White Chocolate (7 ounce). Add a drop of Peppermint Oil (to taste).
Pour Semi-Sweet Chocolate Chips (7 ounce) and white chocolate mixture onto wax paper.
Swirl it together and smooth it out. Make it as even as possible. Place it in the freezer.
Remove the cheesecake from the pan. You can run a torch along the side of the cheesecake. The heat will help loosen the cheesecake.
Remove the chocolate mixture from the freezer and break it up.
Place the pieces on top of the cheesecake, covering the whole cake. Use a torch and go over it lightly to make the pieces stick together.
Add some Whipped Cream (to taste) around the edges and serve.