Peppermint Cheesecake

Crust

1 1/4 cups graham cracker crumbs
chocolate crumbs, can be substituted

1/4 cup ground walnuts

1 tsp cinnamon

4 oz butter, melted

Filling

24 oz cream cheese, softened

1 cup sugar

pinch salt

1 tsp vanilla

2 tsp peppermint extract

3 cups sour cream

1 1/2 cups crushed candy canes

To make the crust, mix all ingredients together and press into

the bottom of a springform pan.

To prepare the filling, mix the cream cheese, sugar, salt, vanilla and

peppermint extract until smooth. (you don't want any lumps). Add eggs,

slowly, scraping bowl often. Add sour cream, continually scraping the

sides of the bowl. Finish by folding in the crushed candy canes. The

color will melt off the candy canes, turning the batter pink. Pour the

batter into the prepared crust. Bake in a 350 degree oven for 1 1/2 to

2 hours, until it has a firm solid jiggle. Chill before serving.