Candy Cane Cheesecake

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 325 degrees F.

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.