Blend graham cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom
of ungreased 8-inch springform pan; press mixture evenly over bottom.
In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs,
flour and vanilla extract 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.