Candy Cane Cheesecake II
1-1/3 cups chocolate cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine
1-1/2 cups sour cream
1/2 cup sugar
1 tablespoon flour
2 teaspoons vanilla
1/4 teaspoon peppermint extract
3 pkgs. (8 oz. each) cream cheese, softened
2 tablespoons butter
2/3 cup crushed peppermint candy
Preheat oven to 325ºF. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy.
Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.