• Preheat oven to 350F degrees and line an 11x16 baking sheet with parchment paper. Set aside.

Crust

• Add graham crackers (all but 8) to a food processor and pulse for 15 seconds.
• Add to a bowl with the melted butter and stir until absorbed.
• Spread mixture onto the sheet pan and press down with a spoon.
• Using a butter knife, divide the crust into 4 sections. Start by cutting in half, then half again.
• Stand remaining graham crackers in cracks of the crust, acting as walls. You may need to break in half to fit. Gently press down on the edges of the crust surrounding the graham cracker walls to seal.
• Place in the oven for 10 minutes. Allow to cool to room temp.
• Lower oven temperature to 225F degrees.

Filling

• Add cream cheese and sugar to a large mixing bowl and cream using a hand mixer.
• Add the eggs one by one, then slowly add the heavy whipping cream.
• Divide filling between 4 bowls

Mint Oreo Cheesecake

• In the 1st bowl- Add green food coloring and mint. Stir to combine.
• Pour mixture into one section on the sheet pan. Spread evenly with a spatula.
• Top with crushed mint Oreos.

Caramel Pecan Cheesecake

• In the 2nd bowl- Add caramel sauce and maple extract. Stir to combine.
• Pour mixture into the next section on the sheet pan. Spread evenly with a spatula.
• Top with chopped pecans.

Eggnog Cheesecake

• In the 3rd bowl- Add eggnog and nutmeg. Stir to combine.
• Pour mixture into the next section on the sheet pan. Spread evenly using a spatula.
• Top with cinnamon.

Peppermint Cheesecake

• In the 4th bowl- Add peppermint extract and stir to combine.
• Pour mixture into the final section on the sheet pan. Spread evenly using a spatula.
• Top with crushed peppermint candy.
• Place into the oven and bake for 1 hour. Then, remove from heat and allow to chill in the fridge for at least 5 hours, preferably overnight.
• Gently break off the top of the graham cracker walls. Cheesecake and graham crackers should be at the same height.
• Cut into triangles and serve. Enjoy!