Candy Cane Cheesecake

1 1/3 c Chocolate Cookie Crumbs

2 tb Sugar

1/4 c Butter or margarine

1 1/2 c Sour Cream

1/2 c Sugar

3 Eggs

1 tb Flour

2 ts Vanilla

1/4 ts Peppermint extract

3 8oz packages of Cream Cheese

2 tb Butter

2/3 c Crushed peppermint candy

Preheat oven to 325 degrees F.

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.