Preheat oven to 325 F. Blend Graham Cracker crumbs, 1/4 c. melted butter and 1/4 c. sugar in bottom of ungreased 8 springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 c. sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in 2 tbsp 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.