Place cupcake liners in 16 wells of two standard muffin tins.
In a food processor fitted with the blade attachment* add the graham crackers and pulse until fine and no large pieces remain. Add in the brown sugar, cocoa powder, salt and pulse to combine. Drizzle the melted butter over the top and pulse until the mixture resembles wet sand. Distribute the graham cracker mixture evenly amongst the cupcake liners and then using your hands or the bottom of a glass, press the mixture evenly and firmly along the bottom of each liner. Sprinkle the crushed peppermint candies evenly over the crusts and set in the freezer until ready to use. *You can also crush the graham crackers by placing them in a closed, resealable plastic bag and rolling a rolling pin (or wine bottle) over the top until the crackers are reduced to fine crumbs.
For the Filling
Add the cream to an electric stand mixer fitted with the whisk attachment and run the machine on medium until the cream starts to thicken. Continue until the cream holds stiff peaks; careful you don’t take it too far and turn it to butter. Scoop the whipped cream into another bowl and set aside. Wipe clean the mixer bowl.
In the just-cleaned mixer bowl, add the cream cheese, and using the paddle attachment mix on medium until smooth and no lumps remain. Periodically and frequently, when making the filling, scrape down the sides and bottom of the bowl to make sure everything is well blended. Add in the sugar, cocoa powder and powdered sugar and run the machine on medium for 1-2 minutes until blended. Add in the sour cream and run the machine on medium for 2 minutes more. With the machine on low stream in the melted chocolate, vanilla, peppermint extract and sea salt. Run the machine for 2 minutes more, scraping down the sides and bottom of the bowl so that everything is well blended.
Take the bowl out of the mixer and using a large spatula gently fold in the whipped cream, making sure it’s well blended throughout, but also making sure not to crush the air out of the whipped cream. The mixture will be thick. Take the crusts out of the freezer and divide the cheesecake filling evenly among the cupcake liners, pressing it to the bottom and smoothing the tops the best you can. Cover tightly with foil or plastic wrap and place in the fridge for a minimum of 4 hours, ideally overnight. Keep cheesecakes refrigerated until ready to serve.
To Garnish
In a small microwave-safe bowl, add the water + gelatin and let sit for several minutes. Set aside.
In the bowl of an electric stand mixer fitted with the whisk attachment add the whipped cream and whisk on medium until soft peaks start to form. Sprinkle in the powdered sugar and continue to whisk on medium until medium-soft peaks have formed. Place the bowl with the gelatin in the microwave for 5-10 seconds until the gelatin is melted and watery. Stir fast for 30 seconds to cool. With the mixer on low, stream in the cooled (but still liquid) gelatin into the whipped cream. Turn the mixer back to medium and whisk until smooth, medium peaks have formed; again, being careful to not whip the mixture to the point of becoming butter. Pipe the whipped cream evenly over the tops of the cheesecakes using a star tip, if desired. Sprinkle the finished cheesecakes with more crushed peppermint candies. Enjoy!
