Cheesecake ( candy cane )
1 -9\" cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Chocolate Cookie Crumbs |
| 2 | tablespoons | Sugar |
| ¼ | cup | Butter or margarine |
| 1½ | cup | Sour Cream |
| ½ | cup | Sugar |
| 3 | Eggs | |
| 1 | tablespoon | Flour |
| 2 | teaspoons | Vanilla |
| ¼ | teaspoon | Peppermint extract |
| 3 | 8oz packages of Cream Cheese | |
| 2 | tablespoons | Butter |
| ⅔ | cup | Crushed peppermint candy |
Directions
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.