Preheat your oven to 325°F (163°C).

In a bowl, combine the crushed chocolate graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from oven and let it cool.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until incorporated. Add the eggs one at a time, ensuring each is fully mixed before adding the next.

Gently fold in half of the assorted candy pieces into the cheesecake batter.

Pour the batter over the cooled crust. Bake for 50-60 minutes, or until the center is set but still jiggles slightly when moved. Remove from oven and let cool at room temperature. Then refrigerate for at least 4 hours or overnight.

Once cooled, drizzle the melted chocolate over the top of the cheesecake. Sprinkle the remaining candy pieces and sprinkles on top. Add whipped cream around the edges if desired.