---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Christmas Peppermint Candy Cheesecake
  Categories: Cheesecakes, Christmas
       Yield: 1 cheesecake
  
       1 c  Graham cracker crumbs
     3/4 c  Sugar
     1/4 c  Melted butter plus
       2 tb Melted butter
   1 1/2 c  Sour cream
       2 ea Eggs
       1 tb Flour
       2 ts Vanilla
      16 oz Cream cheese, softened
     1/2 c  Coarsely crushed candy canes
            Whipped cream, chocolate
            Leaves, and more 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.
   
   This is from Redbook magazine, December 1985.
   
   We have been making this recipe every year since then!!!!
  
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