Peppermint Cheesecake

This came from Obesity Help. I have not tried this just posting for safe keeping.

• Ready In: 15 mins
• Serves: 8
• Yields: 1 cheesecake

Ingredients

• 1  deep dish graham cracker crust
• 16  ounces  oz cream cheese, softened (fat free recommended)
• 8  ounces light sour cream (fat free recommended)
• 9  ounces  light whipped topping (sugar free recommended)
• 1  teaspoon vanilla
• 6  ounces  candy canes (10 candy canes or peppermint disks, sugar free recommended)

Directions

1. First take your candy canes & unwrap them and place in food processor -- grind till they are about powder ( a few larger pieces are OK ) remove from processor and set aside.
2. Now in food processor add cream cheese ( don't wash after you take peppermint powder out ) turn on and blend till creamy. Add sour cream and vanilla and keep blending -- then add whip cream. Take out about 2 T of candy and pour the rest into the filling. Mix well and pour into pie shell.
3. Sprinkle with the remaining candy and refrigerate over night.