Peppermint Cheesecake Bars!

3/4 c. graham cracker crumbs
1/4 c. butter, softened
Two 8 oz. pkg. cream cheese, room temperature
3/4 c. sugar
3 eggs
1/4 c. peppermint mocha coffee creamer
2 large Hershey's candy cane chocolate bars, broken into pieces

Crush the graham crackers in a food processer until crumbs.  Add the butter and pulse until combined.  Press graham cracker mixture into an 8 x 8 inch pan lined with foil.  Refrigerate while preparing the filling.    Beat cream cheese with sugar using a paddle attachment in a large mixer.  Add eggs one at a time.  Stir in coffee creamer and fold in one of the chopped chocolate bars.  Pour the filling onto the graham cracker crust.  Bake for 45 minutes at 325 degrees.  Turn off the oven and slightly open the door.  Let the cheesecake cool in the oven for one hour.  Melt the remaining chocolate bar pieces in the microwave for 30 second intervals.  Drizzle the melted chocolate over the cheesecake and let cool in the fridge for 3 hours or overnight before serving.