Gooseberry Patch Big Book of Holiday Cooking: Celebrate all year-round with favorite family recipes
Peppermint Candy Cheesecake   1 c. graham cracker crumbs3/4 c. sugar, divided6 T. butter, melted and divided11⁄2 c. sour cream2 eggs1 T. all-purpose flour2 t. vanilla extract2 8-oz. pkgs. cream cheese, softened1/4 c. peppermint candies, coarsely crushedOptional: frozen whipped topping, thawed; crushed peppermint candies; mini candy canesBlend crumbs, 1⁄4 cup sugar and 1⁄4 cup melted butter in bottom of an ungreased 8" round springform pan; press evenly over bottom. Blend sour cream, remaining sugar, eggs, flour and vanilla in a blender or food processor until smooth, stop- ping to scrape sides. Add cream cheese and blend; stir in remaining 2 tablespoons melted butter until completely smooth. Fold in crushed candies and pour over crust. Bake at 325 degrees for 45 minutes. Remove from oven and run a knife around edge of pan. Cool; refrigerate overnight. Loosen pan sides and remove springform; garnish with whipped topping, crushed candies and candy canes, if desired. Serves 12.