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!!!!
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