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!!!!
Posted to MM-Recipes Digest V3 #262
Date: Tue, 24 Sep 1996 11:55:14 -0700
From: bj3@ix.netcom.com (BJ)
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