Christmas Candy Cane Cheesecake

1 1/3 cup Chocolate Cookie Crumbs
2 Tbsp Sugar
1/4 cup Butter or margarine
1 1/2 cup Sour Cream
1/2 cup Sugar
3 Eggs
1 Tbsp Flour
2 tbsp Vanilla
1/4 tsp Peppermint extract
3 8oz packages of Cream Cheese
2 Tbsp Butter
2/3 cup Crushed peppermint candy

Preheat oven to 325F. 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 T 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.
 

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