Method

Heat oven to 350¯F.  Grease a 10 inch springform pan.

In small bowl, combine crust ingredients; mix well. Press into bottom of greased   springform pan. Set aside.

In medium saucepan, blend together 1 cup sugar and cornstarch. Stir in cranberries and cranberry juice. Cook over medium heat until mixture grows thick and bubbly, stirring constantly. Cook an additional 2 minutes, stirring constantly.

In a food processor using metal blade, process cranberry mixture until smooth. Set aside  to cool.

In large bowl, combine 1 cup sugar and cream cheese.  Beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and orange zest and stir to blend well.

Pour half the filling (3 cups) into crust- lined pan. Drizzle with half of cranberry mixture (3/4 cup). Cover and refrigerate remaining cranberry mixture for topping. Carefully spoon remaining filling over cranberry mixture in pan.

Bake in preheat 350F oven for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover. Refrigerate several hours or overnight.

Just before serving, run knife around edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake.

Store in refrigerator.

Serves: 16  

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