Christmas Peppermint Candy Cheesecake

1 c Graham cracker crumbs

3/4 c Sugar

1/4 c Melted butter plus

2 tb Melted butter

1 1/2 c Sour cream

2 ea Eggs

1 tb Flour

2 ts Vanilla

16 oz Cream cheese, softened

1/2 c Coarsely crushed candy canes

Whipped cream, chocolate Leaves, and more coarsely 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!!!! -----