Candy Cane Cheesecake

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.