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Christmas Peppermint Candy Cheesecake

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter plus 2 Tbsp melted butter
1 1/2 cup sour cream
2 eggs
1 Tbsp flour
2 tsp vanilla
16 oz cream cheese, softened
1/2 cup coarsely crushed candy canes
whipped cream
chocolate leaves
additional coarsely chopped candy canes

Preheat oven to 325.

Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted
butter in bottom of ungreased 8" springform pan; press mixture
evenly over bottom.

In blender or food processor, blend sour cream, remaining 1/2 cup
sugar, eggs, flour and vanilla until smooth. Add cream cheese and
blend; then blend in 2 tablespoons remaining melted butter until
completely smooth. Stir in crushed candy canes, then pour mixture
over crust in pan.

Bake in lower third of oven for 45 minutes. Remove; allow to cool,
then refrigerate for at least 4 hours, preferably overnight.

The chocolate leaves will form the petals of a poinsettia flower,
with the crushed candy canes in the very center.

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