Peppermint Candy Cheesecake

Blend crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom of an ungreased 8" round springform pan; press evenly over bottom. Blend sour cream, remaining sugar, eggs, flour and vanilla in a blender or food processor until smooth, stop- ping to scrape sides. Add cream cheese and blend; stir in remaining 2 tablespoons melted butter until completely smooth. Fold in crushed candies and pour over crust. Bake at 325 degrees for 45 minutes. Remove from oven and run a knife around edge of pan. Cool; refrigerate overnight. Loosen pan sides and remove springform; garnish with whipped topping, crushed candies and candy canes, if desired.