Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and melted butter. Press into a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
Beat the softened cream cheese and granulated sugar in a large bowl until smooth. Add the vanilla extract and sour cream; mix well.
Add the eggs one at a time, mixing just until combined.
Fold in the candy corn gently to distribute evenly.
Pour the filling over the cooled crust and bake for 55-60 minutes or until edges are set.
Let cool in the oven for 1 hour, then remove and chill in the refrigerator for at least 4 hours or overnight.
Top with whipped cream, chocolate sauce, and additional candy corn before serving.
