Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set.
Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours).
For ganache, heat heavy cream until hot (not quite boiling, starting to simmer). Remove from heat. Pour semi-sweet chocolate chips into heated cream and let sit covered for 3-5 minutes before stirring (heat will melt chips if you give it a chance).
Add vanilla, and stir until smooth (this make take a minute so be patient), allow to cool until it's barely warm then pour over chilled cheesecake.
Shave white chocolate over chocolate covered cheesecakes (optional, for decoration). Refrigerate for 30 minutes or set (do not cover).
These mini cheesecakes have a chocolate graham cracker crust (with walnuts to enhance the texture), a creamy peppermint cheesecake base, and the covered in chocolate ganache (and some crushed mint chips for decoration if you want). I went ahead and added the green food coloring to amuse my son, but of course it's completely optional. Made your own Homemade Whipped Cream with a little peppermint extract, just add a little at a time until it has the right flavor.