Creamy Peppermint Cheesecake

2 8-oz pkgs cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cp sour cream
1 tsp vailla extract
1 tsp peppermint extract
6 drops red food colorig
1 9-inch graham craker pie crust
Whipped cream and candy canes for garnsih optional

Preheat the oven to 350.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs ad beat well. Add the sour cream and vanilla; mix well.

Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust and smooth the top.

Drop the peppermint mixture by spoonfuls into the mixture in the crust, and swirl with a knife to create a marbled effect. Bake for 30-35 min or until the edges set (the center will be slightly loose).

Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving.

Top each slice with a dollop (how's that for a Martha Stewart word?) of whipped cream and a mini candy cane.

6 to 8 servings.