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Candy cane cheesecake

Yield: 1 -9" cake

Ingredients:

• 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 325F. Combine first 3 ingredients and press into a
• 9-inch springform pan. Blend sour cream

Instructions:

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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