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 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.