Preheat your oven to 350°F.
Spray a springform pan with non-stick spray and add parchment to bottom of pan.
In medium bowl, mix together crushed graham crackers and melted butter. When graham crackers are
wet through, press them gently into bottom of springform pan. Refrigerate the crust while you make the filling.
For filling: In a Kitchen-Aid Mixer add cream cheese and beat until smooth (no lumps left). With the mixer on low,
add the sugar and beat until creamy. Next, add in the cocoa powder, then the sour
cream, vanilla extract, and peppermint extract. Last, sprinkle in the instant coffee. Mix the filling until smooth
(cheesecakes should have no lumps).
Remove the crust from refrigerator. Gently poor the cheesecake mixture into the springform pan.
Line the outside of the pan with aluminum foil and place inside a container with 2-4 inches of water - lower than the top of the springform pan.
Carefully place the cheesecake and water bath in oven. Bake for around 40 minutes.
Your cheesecake should still be slightly jiggly in middle (think pecan pie or frittata.)
Remove the cheesecake refrigerate for at least 4 hours or overnight.
Once it's cool, garnish cheesecake with grated chocolate, crushed peppermint, and whipped cream.
Serve cold and store your Peppermint Mocha Cheesecake in the fridge for around 1 week!