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Ingredients
- 1 c. graham cracker crumbs
- 3/4 c. sugar divided use
- 1/4 c. melted butter (+ 2 tbsps.)
- 1 1/2 c. lowfat sour cream
- 2 x Large eggs
- 1 Tbsp. flour
- 2 tsp vanilla
- 16 ounce cream cheese softened
- 1/2 c. candy canes coarsely crushed whipped cream chocolate leaves coarsely minced candy canes for garnish
Directions
- Preheat oven to 325. Blend graham cracker crumbs, 1/4 c. sugar, and 1/4 c. melted butter in bottom of ungreased 8" springform pan; press mix proportionately over bottom. In blender or possibly food processor, blend lowfat sour cream, remaining 1/2 c. sugar, Large eggs, flour and vanilla till smooth. Add in cream cheese and blend; then blend in 2 Tbsp. remaining melted butter till completely smooth. Stir in crushed candy canes, then pour mix over crust in pan. Bake in lower third of oven for 45 min. Remove; allow to cold, then chill for at least 4 hrs, preferably overnight.
- The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.
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