Christmas Pepermint Candy Cheesecake

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter
2 TBSP melted butter
1 1/2 cups sour cream
2 eggs
1 TBSP flour
2 tsp vanilla
16 oz cream cheese, softened
1/2 cup coarsely crushed candy canes
Whipped cream, chocolate
Extra coarsely chopped candy canes
Chocolate Leaves

Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" spring form 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 TBSP 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 extra crushed candy canes in the very center.