CHEESECAKE: COMBINE cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
BAKE in 325ºF standard oven 10 min.; cool.
STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
PEPPERMINT-CHOCOLATE Sauce: Place chopped chocolate in large heat proof bowl.
BRING water, sugar and corn syrup to boil in saucepan on medium heat. Remove from heat. Whisk in cocoa powder. Pour over chopped chocolate; stir until melted. Cool. Stir in extract.
FOR each serving: Top 1 Cheesecake slice with 2 Tbsp. Peppermint-Chocolate Sauce.