recipelink.com Chat Room Recipe Swap – 2000-12-23 to 26
From: recipelink.com

Christmas Peppermint Candy Cheesecake
Redbook magazine, December 1985

1 cup Graham cracker crumbs
3/4 cup Sugar
1/4 cup Melted butter plus 2 Tbsp Melted butter
1 1/2 cup Sour cream
2 Eggs
1 Tbsp Flour
2 tsp Vanilla
16 oz Cream cheese, softened
1/2 cup Coarsely crushed candy canes

Whipped cream, chocolate leaves, and more coarsely chopped candy canes Preheat oven to 325.
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.