Eli's Candy Cane Cheesecake
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 cup sugar
5 pkgs. (8 oz. each) cream cheese, room temperature
1 cup sour cream
2 teaspoons salt
1 teaspoon vanilla
6 ounces candy canes, chopped
3/4 quart heavy whipping cream
3 ounces sifted powdered sugar
Crust: Mix graham crumbs, sugar and melted butter. Press into a 9-inch batter spring form pan. Refrigerate while making batter.
Batter: Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth; mix in sour cream, vanilla and salt. Add candy cane pieces. Pour batter into crust and bake at 350ºF for 45 minutes. Allow to rest in oven about 1 hour, then cool in refrigerator.
Topping : Whip mixture until firm or stiff peaks form.
Note: Don't over mix. Decorate with candy cane candies (size and shape used
is your personal choice).