Directions

1. Place an ungreased 9-inch spring form pan on a double thickness of heavy duty foil (about an 18 inch square). Securely wrap foil around the pan.
2. Combine the wafer crumbs and sugar in a small bowl. Stir in butter. Press onto bottom and about 1/2 inch up the sides of the pan. Place in freezer for 15 minutes.
3. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed until just combined. Pour into crust. Place pan in a larger baking pan; add 1 inch of hot water to the larger pan.
4. Bake at 325 F for 1 1/2 hours or until center is just set and top appears dull. Combine sour cream and sugar in a small bowl until smooth. Spoon over hot cheesecake and spread to cover. Bake 5 minutes more or until topping is set.
5. Remove spring form pan from water bath. Cool on wire rack for 10 minutes. Run a knife around the edge of pan to loosen cheesecake. Cool 1 hour longer. Refrigerate overnight. Remove outer ring of pan. Garnish with candies of your choice such as red and green M & Ms, Andes candies, chocolate chips, crushed peppermint candies, chopped peppermint bark. Drizzle with chocolate syrup.