Categories: Desserts, Cheesecakes, Cakes 
      Yield: 1 -9" cake 
  
  1 1/3 c  Chocolate Cookie Crumbs 
      2 T  Sugar 
    1/4 c  Butter or margarine 
  1 1/2 c  Sour Cream 
    1/2 c  Sugar 
      3    Eggs 
      1 T  Flour 
      2 ts Vanilla 
    1/4 ts Peppermint extract 
      3    8oz packages of Cream Cheese 
      2 T  Butter 
    2/3 c  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.