Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. 

In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla 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.