Yield: 1 -9\" cake
Measure | Ingredient |
---|---|
1⅓ cup | Chocolate Cookie Crumbs |
2 tablespoons | Sugar |
¼ cup | Butter or margarine |
1½ cup | Sour Cream |
½ cup | Sugar |
3 \N | Eggs |
1 tablespoon | Flour |
2 teaspoons | Vanilla |
¼ teaspoon | Peppermint extract |
3 \N | 8oz packages of Cream Cheese |
2 tablespoons | Butter |
⅔ 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 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.