1 1/3 C. chocolate cookie crumbs
2 T. granulated sugar
1/4 C. butter
1 1/2 C. sour cream
1/2 C. granulated sugar
3 eggs
1 T. flour
2 tsp. vanilla extract
1/4 tsp. peppermint extract
24 oz. cream cheese
2 T. butter
2/3 C. crushed peppermint candy

Preheat oven to 325ºF.
Combine first 3 ingredients and press into a 9-inch spring form pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream
cheese and the 2 tablespoons butter. Stir in crushed candy. Pour into crust and
bake on lowest rack of oven for 50 to 60 minutes or until firm. Allow to cool
(top may crack) and refrigerate overnight.
Remove from pan and serve.
Top with sweetened whipped cream and garnish with
candy cane if desired.

 Recipe By The Gourmet Mom
Lisa Montalva
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