1 1/3 cups chocolate cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine
1 1/2 cups sour cream
1/2 cup sugar
3 eggs
1 tablespoon flour
2 teaspoons vanilla
1/4 teaspoon peppermint extract
3 8 ounce packages of cream cheese
2 tablespoons 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 tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 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. Serves 8.
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