1 1/3 c  Chocolate Cookie Crumbs

      2 T  Sugar

    1/4 c  Butter or margarine

  1 1/2 c  Sour Cream

    1/2 c  Sugar

      3    Eggs

      1 T  Flour

      2 ts Vanilla

    1/4 ts Peppermint extract

      3    8oz packages of Cream Cheese

      2 T  Butter

    2/3 c  Crushed peppermint candy

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