Method

Heat oven to 350°  F.

Crust: combine gingersnap crumbs, sugar, orange zest and cinnamon in a medium bowl. Pour in melted butter and stir to mix well. Pat mixture into the bottom of a 13 x 9-inch baking pan. Bake crust in preheated oven for 10 minutes. When done, put aside to cool.

Cranberry: combine cranberries, orange juice, sugar, orange zest, cinnamon and nutmeg in a large saucepan over medium-high heat. Cook, stirring, until cranberries pop and mixture begins to thicken, about 5 minutes. Remove from heat and stir in vanilla. Transfer  mixture to a food processor or blender and puree until smooth. Strain into a mixing bowl. Set aside to cool to room temperature.  

Filling: put the cream in a large, heavy saucepan.  Bring to a boil over over medium-high heat. When boiling, immediately remove from heat.  Add white chocolate, stirring until melted. set aside to   cool.

Put cream cheese and sugar in bowl of an electric  mixer. Beat until smooth. Beat in cornstarch, vanilla and salt, continuing to beat  until well combined. Mix in sour cream. Beat in eggs one at a time.   Fold in chocolate mixture.

Reduce oven temperature to 325°  F. Pour filling over crust; spread evenly. Drop cranberry mixture in dollops over filling. With your most artistic flair, pull a knife through to create swirls of cranberry.  

Place a pan filled with water on the lower rack of the oven. Place cheesecake on middle rack. Bake until center of cheesecake is set, about 45 minutes. Turn off oven and let cheesecake sit in turned-off oven for 1 hour. Remove from oven. Let cool completely. Chill at least 2 hours before cutting into bars.

Yield: 32 small bars

Contributor: pat ciesla

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