Candy-Cane Cheesecake

Ingredients


	1 C. graham cracker crumbs	3/4 C. sugar

	3 T. sugar			1/2 t. vanilla (optional)

	3 T. butter, melted		3 eggs

	24 oz. cream cheese, softened	1/2 C. crushed candy canes

Preheat oven to 350 degrees. Combine first three ingredients and press onto bottom of 9-inch springform pan. Bake for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend 1/4 C. crushed candy cane into 1 C. of batter. (You may add 1-2 drops of red food coloring if you want a pinker tint). Spoon plain and candy cane batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for another 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and remaining crushed candy cane.

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