Christmas Peppermint Candy Cheesecake
graham cracker crumbs
Preheat oven to 325.
Blend graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter in bottom of ungreased 8 inch springform pan; press mixture evenly over bottom.
In blender or food processor, blend sour cream, remaining ½ 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.