CRUSTS: COMBINE graham crumbs, sugar and butter; press onto bottoms of 4 parchment paper-lined half sheet pans (or 2 half sheet pans for trial recipe).
CANDY Cane Swirl: Combine corn syrup, candy canes, chocolate, egg whites and extract until loose paste is formed.
POUR 1 pouch of Batter into a bowl; stir until creamy. Pour onto 1 prepared crust, spreading evenly with an off-set spatula. Pour 1-1/2 cups candy cane mixture into a pastry bag fitted with a plain tip. Insert tip just below surface of cheesecake and swirl mixture into batter while making small circles over the entire surface. Repeat with remaining Batter and crusts.
BAKE in 325ºF standard oven 35 to 40 min., or until cheesecake is set, rotating halfway through baking.
COOL completely on cooling racks. Refrigerate several hours or overnight. Cut each pan into 24 squares.