1 c Graham cracker crumbs
3/4 c Sugar
1/4 c Melted butter plus
2 tb Melted butter
1 1/2 c Sour cream
2 ea Eggs
1 tb Flour
2 ts Vanilla
16 oz Cream cheese, softened
1/2 c Coarsely crushed candy canes
Whipped cream, chocolate
Leaves, and more coarsely
Chopped candy canes
Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4
cup melted butter in bottom of ungreased 8" springform pan; press mixture
evenly over bottom. In blender or food processor, blend sour cream,
remaining 1/2 cup sugar, eggs, flour and vanilla until smooth. Add cream
cheese and blend; then blend in 2 tablespoons remaining melted butter
until completely smooth. Stir in crushed candy canes, then pour mixture
over crust in pan. Bake in lower third of oven for 45 minutes. Remove;
allow to cool, then refrigerate for at least 4 hours, preferably
overnight.
The chocolate leaves will form the petals of a poinsettia flower, with the
crushed candy canes in the very center.
This is from Redbook magazine, December 1985.
We have been making this recipe every year since then!!!!
