Christmas Peppermint Candy Cheesecake

Ingredients

 * 1 	cup	Graham cracker crumbs
 * 3/4 	cup	Sugar
 * 1/4 	cup	Melted butter plus
 * 2 	tbsp	Melted butter
 * 1 1/2 	cup	Sour cream
 * 2 ea Eggs
 * 1 	tbsp	Flour
 * 2 	tsp	Vanilla
 * 16 	oz	Cream cheese, softened
 * 1/2 	cup	Coarsely crushed candy canes
 * Whipped cream, chocolate
 * Leaves, and more coarsely
 * Chopped candy canes

Directions
Preheat oven to 32Blend 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, 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.