Whipped cream, chocolate Leaves, and more coarsely Chopped candy canes Preheat oven to 325. Blend graham cracker crumbs, quarter cup sugar, and quarter cup melted butter in bottom of ungreased 20 cm springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining half 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!!!! ----