Peppermint Candy Cheesecake

1 cup graham cracker crumbs
3/4 cup granulated sugar, divided
1/4 cup melted butter plus 2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
1 tablespoon flour
2 teaspoons vanilla extract
16 ounces cream cheese, softened
1/2 cup coarsely crushed candy canes
Whipped cream
Chocolate leaves
Additional coarsely chopped candy canes

Heat oven to 325 degrees F.

Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8-inch springform pan; press mixture evenly over bottom.

In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla extract 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.