Preheat oven to 325 F. Blend graham cracker crumbs, 1/4 cup
sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press
mixture evenly over bottom.
In blender or food processor, blend sour cream, remaining 1/2
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.
