Preheat oven to 350°

In the bowl of a stand mixer with paddle attachment, form bottom layer by mixing together 1 egg, melted butter, and package of chocolate cake mix, mixing until just combined (don't over mix). You can also stir this by hand.

Spread chocolate cake mixture in an even layer an a greased 13 x 9 inch baking dish. The batter will be thick, so use your fingers or a rubber spatula to press gently into an even layer.

In the same large mixing bowl (or the bowl of your mixer), add the softened cream cheese, two additional eggs, peppermint extract, and vanilla bean paste. Using the stand mixer or a hand mixer, beat until smooth and combined. Add powdered sugar, 1 cup at a time, and continue to mix.

Pour the filling/topping over the crust in an even layer.

Bake in preheated oven for 40 - 45 minutes until edges and top are lightly golden and center is just set. The filling layer will still be pretty gooey when finished, but it should look set up and not runny.

While the cake bakes, crush candy canes.

Immediately on taking the cake out of the oven, sprinkle with an even layer of crushed candy canes. The residual heat from the cake will melt the candy slightly so it sticks to the top layer.

Cool completely to room temperature, then sprinkle lightly with extra powdered sugar and serve.