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. all-purpose flour
2 tsp. vanilla extract
1/4 tsp. peppermint extract
3 (8 oz.) pkg. cream cheese, softened
2 tbsp. butter, softened
2/3 c. crushed peppermint candy
Sweetened whipped cream

Preheat oven to 325 degrees. Combine first 3 ingredients and press into the bottom of a 9-inch springform pan. Set aside.

In blender or food processor, 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 to 60 minutes or until firm. Allow to cool (cheesecake may crack while cooling), then refrigerate overnight.

To serve, use knife to loosen sides of cheesecake from pan; remove springform. Spread top with sweetened whipped cream. Serves 10-12.