Peppermint Swirl Cheesecake

1 3/4 cups graham cracker crumbs
1/3 cup margarine, melted
1 1/4 cup sugar, divided
3 pkg cream cheese, softened (8 oz each pkg)
2 tsp vanilla extract
3 eggs
1 cup dairy sour cream
1 tsp peppermint extract
1/2 cup hard peppermint candy, coarsely chopped
red food coloring

In bowl, combine crumbs, margarine, and 1/4 cup sugar. Press on bottom and 1 1/2 inches up side of 8 or 9 inch spring form pan; set aside.

In bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, vanilla, and peppermint extract until creamy. Beat in eggs, one at a time. Blend in sour cream.

Reserve 1 cup batter. Pour remaining into prepared pan.

Using 1 cup reserved batter, add chopped peppermint candies and 1-2 drops red food coloring to reserved batter. Swirl into the rest of the batter in the pan.

Bake at 350 degrees for 60 to 70 minutes, or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour.

Remove from oven; cool completely. Chill 4 hours or overnight. Remove side of pan.