Preheat your oven to 325°F. Spray a 9-inch springform pan with cooking spray and wrap the outside bottom and sides with tin foil to prevent water from seeping in during the water bath.

In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter and mix until the texture resembles wet sand.

Press the mixture firmly into the bottom and halfway up the sides of the springform pan, using a flat-bottomed cup or your hands.

Bake the crust for 14 minutes, then let it cool while you prepare the filling.

Keep the oven at 325°F. Place a large roasting pan in the oven and fill it with water, about halfway up.

In a large mixing bowl, beat the room temperature cream cheese on medium speed using a handheld or stand mixer fitted with the paddle attachment until smooth and creamy (2-3 minutes).

Reduce the speed to low and gradually add sugar, beating until fully incorporated. Scrape down the sides and bottom of the bowl as needed.

Add the egg yolk and whole eggs all at once, mixing just until combined. Avoid overmixing. Scrape the bowl again.

Gently fold in the sour cream, peppermint extract, crushed peppermint, and corn starch with a rubber spatula until the batter is smooth and lump-free. Be sure to get the bottom and sides, but don’t overmix to prevent air bubbles.

Pour the cheesecake filling into the prepared crust, spreading it evenly.

Carefully place the pan into the water bath. Bake for 70-75 minutes or until the center is slightly jiggly but mostly set. If still too jiggly, cover the top loosely with foil and bake for an additional 5 minutes.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

In the bowl of a stand mixer fitted with the whisk attachment, beat 1 ½ cups heavy whipping cream, powdered sugar, and espresso powder on medium speed until stiff peaks form. Don’t worry if it looks a bit grainy—adding the ganache will smooth it out.

Heat ½ cup heavy cream in the microwave for 30-45 seconds, until hot and bubbling. Pour over the dark chocolate and let it sit for a few seconds before stirring until smooth and creamy.

Fold the cooled chocolate ganache into the whipped cream using a rubber spatula until the mixture is smooth and fluffy.

Spread the mocha whipped cream evenly over the chilled cheesecake. Sprinkle extra crushed peppermint on top