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Christmas Peppermint Candy Cheesecake

chicken

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter plus
2 tablespoon melted butter
1 1/2 cup sour cream
2 each eggs
1 tablespoon flour
2 teaspoon vanilla
16 oz cream cheese, softened
1/2 cup coarsely crushed candy canes
1 whipped cream, chocolate
1 leaves, and more coarsely
1 chopped candy canes

Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight. The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center. This is from Redbook magazine, December 1985. We have been making this recipe every year since then!!!!

Yield: 1 cheesecake

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