I saw this recipe on Facebook, so I gave it a try this Christmas. It turned out great! I used peppermint essential oil instead of extract, and everyone loved it. (http://www.momontimeout.com/2013/12/chocolate-peppermint-4-layer-dessert/)
It is a lot like my chocolate chip pudding cake, except the crust is different. http://workingmomwonders.blogspot.com/2013/04/chocolate-chip-cookie-pudding-cake.html
1 cup flour
1/2 cup crushed pecans
1/4 cup sugar
1/2 cup melted butter
8 oz cream cheese
1 cup powdered sugar
1 cup Cool Whip from a 12 oz container (the remaining is used for the top of the cake)
1 drop Peppermint essential oil
2 small packages of instant chocolate pudding
3 cups milk
Start by mixing the crust ingredients. Press into a 9x13 inch pan. (I sprayed the bottom of the pan with cooking spray.) Bake at 375 degrees for 10 minutes. Let that cool on a wire rack.
Mix the cheesecake layer in a bowl with a hand mixer. Spread on top of the cooled crust.
Then mix the pudding and milk in a bowl and let set. Spread on top of the cheesecake layer.
Add the rest of the Cool Whip to the top. I sprinkled candy cane peppermint sprinkles on top. You could shave chocolate as well.