Preheat the oven to 350°F

Grease a 13 x 9" baking pan with non-stick spray. Set aside.

In the large bowl of a stand mixer,mix combine the cake mix, butter, and 1 egg on medium speed for 1-2 minutes.

Press the chocolate dough into the bottom of the prepared pan and bake for 15 minutes.

While that is baking, clean the mixing bowl and paddle so you can make the filling.

Beat together the cream cheese, sugar, 2 eggs, and peppermint essential oil on high speed until smooth.

Fold in 1 cup chocolate chips and 1/2 cup crushed candy canes.

Pour the cream cheese mixture over the partially baked crust.

Bake an additional 24-26 minutes until just barely set in the middle.

Remove from oven and place on a wire rack.

Put the remaining 1 cup of chocolate chips in a microwaveable bowl. Carefully melt the chips by microwaving in 15 second intervals and stirring between each interval. Stop when the chocolate is smooth.

Drizzle the melted chocolate over the top of the cheesecake layer.

Sprinkle the remaining 1/2 cup of crushed candy canes on top.

Once cooled completely cover and store in refrigerator until serving.