Heat oven to 300ºF
Line 8 inch pan with foil, so foil extends over sides
In small bowl; mix wafer crumbs and butter; press in bottom of foil lined pan.
In Large bowl; beat cream cheese & sugar; beat (medium) in mixer until smooth.
Beat in sour cream, vanilla, and eggs. Pour over crust. Bake 30-40 minutes - until edges are set (center will be soft but will set when cool.
Cool on cooling rack 1 hours; then cover, freeze 2 hours.
Meanwhile, cover 1 large cookie sheet with wax paper. Remove cheesecake from pan by lifting foil. Cutlengthwise into 4 long pieces. Cut each piece into 7 triangles. Working with 1 long piece at a time. Keep corner pieces for snaking.
Insert sticks into bottom of triangles. Place on wax paper lined cookie sheet. Freeze 30 minutes. (If making ahead; cover and freeze until ready to coat with chocolate.)
Meanwhile, in 2qt saucepan, melt chocolate chips and shortening over medium low heat; stirring frequently until smooth. Place in medium bowl.
Working in 2 batches of 14 (keep remaining in freezer until ready to coat). Dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on wax paper.
In small bowl, microwave bowl, microwave candy coating and oil uncovered on high 1 minute. Stirring every 15 seconds until melted. Stir in food coloring. Spoon into 1 quart reasonable food storage plastic bag. Seal bag. Cut tiny hole in corner of bag. Pipe melted coating over the the trees to look like garland.
Store covered in freezer.