Candy Cane Cheesecake I
1-1/2 cup chocolate wafer crumbs
1/3 cup butter or margarine, melted
2 tablespoons sugar
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 tablespoons flour
1 cup sour cream
2 tablespoons vanilla baking chips
1/2 to 3/4 teaspoon peppermint extract
red liquid or paste food coloring
crushed peppermint candy, optional
whipped topping, optional
Combine the first three ingredients, press onto the bottom of a 9-in. springform pan. Chill. In a mixing bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside. In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with knife. Repeat layers. Bake at 450ºF for 10 minutes. Reduce heat to 250ºF, bake 40-50 min. longer or until the center is almost set. Cool on a wire rack for 1 hour. Chill for at least 3 hours.
Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired.