Preheat oven to 325 degrees. Combine first 3 ingredients and press into the bottom of a 9-inch spring form pan; set aside. In blender, blend sour cream, 1/2 cup sugar, eggs, flour, and extracts until smooth. Add cream cheese and 2 tablespoons butter, blending until completely smooth. Stir in crushed candy. Pour into crust. Bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (cheesecake may crack while cooling), refrigerate overnight. To serve, use knife to loosen sides of cheesecake from pan; remove spring form. Spread top of cheesecake with sweetened whipped cream. Garnish with round candy cane. Serves 10.
