Candy cane cheesecake

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.