Preheat oven to 350 degrees.

Place the cookies in a food processor and process until they are crumbs. The creme filling may cause the crumbs to clump together. While the processor is still running, drizzle the melted butter into the crumbs and process until they are combined. Press the mixture evenly into a foil-lined 9" x 13" pan.

Melt the chopped chocolate together in a double boiler, stirring occasionally until all the pieces are melted and smooth. When it's completely smooth, remove the bowl from the heat and let the chocolate cool at room temperature.

Place the cream cheese and sugar in a large bowl and beat until smooth. Add the sour cream to the mixture, mixing and scraping down the sides of the bowl. Add the eggs, one at a time and stir into the mixture. Pour in the melted chocolate and mix until the batter is smooth.

Pour the batter over the crust to cover evenly. Bake 25-30 minutes. Remove from oven and cool. Refrigerate the cake for at least 8 hours.

To serve, cut a long strip of the cheese cake, remove from pan and then slice into 1 inch squares. Top with a little whipped cream and add some crushed candy cane bits to the top.

This cheesecake will last for a week or two in the refrigerator if you wrap it well.