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1 1/3 c. chocolate cookie crumbs
2 tbsp. granulated sugar
1/4 c. butter, melted
1 1/2 c. sour cream
1/2 c. granulated sugar
3 eggs
1 tbsp. flour
2 tsp. vanilla extract
1/4 tsp. peppermint extract
3 (8 oz.) pkgs. cream cheese
2 tbsp. butter, softened
2/3 c. crushed peppermint candy
Sweetened whipped cream (1/2 of recipe)

Preheat oven to 325 degrees. Combine first 3 ingredients and press into the bottom of a 9-inch springform pan; set aside. In blender, blend sour cream, 1/2 cup sugar, eggs, flour, and extracts until smooth. Add cream cheese and 2 tablespoons butter, blending until completely smooth. Stir in crushed candy.

Pour into crust. Bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (cheesecake may crack while cooling), refrigerate overnight.

To serve, use knife to loosen sides of cheesecake from pan; remove springform. Spread top of cheesecake with sweetened whipped cream. Garnish with round candy cane. Serves 10.


1 c. heavy cream
1/2 c. granulated sugar
1 1/2 tsp. vanilla extract

Place all ingredients in a large mixing bowl. Beat at high speed until soft peaks form. Serves 4.
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