Break up the graham crackers (I like to stick them in a ziplock and mush).
Melt the butter and mix with the graham cracker crumbs. Press them into a spring form pan.
Beat the cream cheese and sweetened condensed milk until smooth.
Add sugar, vanilla, lemon juice, and chocolate chips until well combined.
Add eggs one by one until combined.
Pour mixture into spring form pan.
Bake in at 300F with steam for 1 hour and 15 minutes (until outside is set but inside is still jiggly). Heat a dish while preheating the oven and pour hot water in the dish when you stick the cheesecake in.
Let cool in the oven with door closed for at least 2 hours
Refrigerate for at least 4 hours I think overnight is best, the texture and taste are much better when it’s colder
Right before you’re ready to serve mix remaining pack of cream cheese, vanilla and sugar. Whip in cool whip to form the mousse.
Spread mousse over cooled cheesecake and top with pieces of peppermint bar, candy canes, and chocolate syrup.
Cut with a knife rinsed with hot water between each slice