Candy Cane Cheesecake

Recipe Ingredients

1 1/3 cups	194g / 6.8oz	Chocolate cookie crumbs
2 tablespoons	30ml	Sugar
1/4 cup	49g / 1.7oz	Butter or margarine
1 1/2 cups	355ml	Sour cream
1/2 cup	99g / 3.5oz	Sugar
3		Eggs
1 tablespoon	15ml	Flour
2 teaspoons	10ml	Vanilla
1/4 teaspoon	1.3ml	Peppermint extract
3		Cream cheese
2 tablespoons	30ml	Butter
2/3 cup	97g / 3.4oz	Crushed peppermint candy

Recipe Instructions

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 tbs 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.

Source:
Better Homes and Gardens magazine, Feb.'95

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