Preheat the oven to 350 degrees F. Line a 9x13 baking pan with foil. Grease with nonstick baking spray. I added parchment paper between the foil and baking spray and sprayed with sides where the tin foil were exposed with nonstick baking spray.
In a medium bowl, add in the graham cracker crumbs and granulated sugar. Stir until combined.
Pour the melted butter into the bowl with the graham cracker crumbs and stir until well distributed.
Pour the crust mixture into the bottom of the prepared 9x13 pan and evenly press the crumbs down.
Place the crust into the preheated oven to bake for 10 minutes. The edges will be a golden brown.
Remove from the oven and set aside to make the cheesecake filling.
In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until smooth.
Add in the granulated sugar and flour. Continue to mix on medium until incorporated. Scrape down the sides and bottom of the bowl.
Add in the sour cream, vanilla extract, and peppermint extract. Mix until the sour cream is blended.
Add the eggs in one at a time and beat in each egg before adding the next. Scrape down the sides and bottom of the bowl between each addition.
Fold in the Andes peppermint crunch bits with a spatula.
Pour the cheesecake batter on top of the crust. Spread out evenly.
Place in the preheated oven and bake for 30 minutes until the edges of the cheesecake are set and the center moves like jell-o.
Allow the cheesecake to cool to room temperature and place in the fridge to chill overnight.
Cut the cheesecake into 32 small squares and place them on a parchment lined rimmed baking sheet. Pop the cheesecake bites into the fridge while working on the melting the almond bark.
Add the almond bark to a heat-proof bowl that’s larger than a medium saucepan.
Add about 1 inch of water into a medium saucepan and place the bowl of almond bark on top of it. The bowl shouldn’t touch the water.
Let the water simmer over low heat and stir the almond bark until it’s completely melted.
Remove the cheesecake bites from the fridge and dip the bottom of the candy canes in the melted almond bark.
Push the bottom of the candy cane into the cheesecake part of the bites. If you push into the crust, the bites will break apart.
Let the candy around the candy cane set up.
Once the chocolate as set up, dip the entire cheesecake bite into the chocolate and gently tap the wrist that’s holding the candy cane to remove any excess chocolate.
Place the bite back onto the parchment paper and sprinkle the top with the festive sprinkles before the chocolate dries.
Store in an airtight container in the refrigerator. The candy canes will get slightly tacky when they come out of the refrigerator.