Christmas Peppermint Candy Cheesecake - cooking recipe

Ingredients

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter, plus
2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
1 tablespoon flour
2 teaspoons vanilla
16 ounces cream cheese, softened
1/2 cup coarsely crushed candy cane
whipped cream
chocolate leaves
more coarsely chopped candy cane

Preparation

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.
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.