Christmas Peppermint Candy Cheesecake
1 c Graham cracker crumbs
3/4 c Sugar
1/4 c Melted butter plus 2 tablespoon Melted butter
1-1/2 c Sour cream
1 tablespoon Flour
2 teaspoon Vanilla
16 ounce Cream cheese, softened
1/2 c Coarsely crushed candy canes
Whipped cream, chocolate
Leaves, and more coarsely Chopped candy canes
Preheat oven to 325°F.
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.