Instructions:

Christmas Peppermint Candy Cheesecake

Source: Redbook, December 1985

1 cup graham cracker crumbs
3/4 cup granulated 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 extract
16 ounces cream cheese, softened
1/2 cup coarsely crushed candy canes
Whipped cream, chocolate leaves, coarsely chopped
    candy canes

Preheat oven to 325 degrees F.

Blend graham cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom of ungreased 8-inch springform pan; press mixture evenly over bottom.

In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla extract 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.