Yield: 1 -9" cake
|1⅓ cup||Chocolate Cookie Crumbs|
|¼ cup||Butter or margarine|
|1½ cup||Sour Cream|
|¼ teaspoon||Peppermint extract|
|3||8oz packages of Cream Cheese|
|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.