Place an ungreased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Preheat oven to 350°.

In a small bowl combine the graham crackers crumbs with the melted butter. Press the mixture evenly over bottom of pan and about 1 inch up the sides of the pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

Reduce the heat to 325°. In a large bowl, beat the cream cheese, sugar, vanilla, and peppermint until smooth. Add eggs and beat on low speed just until combined. Fold in crushed peppermint candies. Pour into crust. Place in a larger baking pan. Add 1 inch of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull.

In a small bowl, combine sour cream and sugar until smooth. Spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.

Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with holiday candies.