3 T melted butter
3 8 oz pkgs cream cheese
3/4 C Sugar
1/3 Cup Sour Cream
4 eggs
2 T flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 C Coarsely crushed peppermint candy
1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Combine with melted butter and press into a buttered 9-inch round springform pan going up about 1/2 inch on the sides. Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Place pan on a wire rack and cool cheese cake completely in pan. Cover and chill until cold, at least 4 hour or up to 2 days.
4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.
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