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, 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.
Yields
1 -9″ cake