Christmas Peppermint Candy Cheesecake

• 1 cup graham cracker crumbs
• 3/4 cup sugar
• 1/4 cup melted butter, plus
• 2 tablespoons melted butter
• 1 1/2 cups sour cream
• 2 eggs
• 1 tablespoon flour
• 2 teaspoons vanilla
• 16 ounces cream cheese, softened
• 1/2 cup coarsely crushed candy cane
• whipped cream
• chocolate leaves
• more coarsely chopped candy cane

1. Preheat oven to 325.
2. 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.
3. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth.
4. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.
5. Stir in crushed candy canes,then pour mixture over crust in pan.
6. Bake in lower third of oven for 45 minutes.
7. Remove; allow to cool.
8. Refrigerate for at least 4 hours, preferably overnight.
9. The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

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Taken from www.food.com/recipe/christmas-peppermint-candy-cheesecake-45522 (may not work)