1 1/2 c Finely crushed chocolate
. creme-fllled sandwich
. cookies (15 cookies)
2 tb Margarine or butter, melted
1 c Sugar
2 tb Cornstarch
1 1/2 c Fresh or frozen cranberries
1 c Cranberry juice cocktail
1 c Sugar
3 pk Cream cheese, (8-oz),
1 1/2 c Dairy sour cream
2 ts Grated orange peel
Heat oven to 350øF. Grease 10 inch springform pan. In small bowl,
combine crust ingredients; mix well. Press into bottom of greased
springform pan. Set aside.
In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add
cranberries and cranberry juice. Cook over medium heat until mixture
is tbickened and bubbly, stirring constantly. Cook an additional 2
minutes, stirring constantly. In food processor bowl with metal blade
or blender container, 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 peel; blend well.
Pour half of filling (3 cups) into crust- lined pan. Drizzle with
half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining
cranbery mixture for topping. Carefully spoon remaimng fllling over
cranberry mixture in pan.
Bake at 350øF. 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 aroumd edge of pan; carefully remove
sides of pan. Spread reserved cranberry mixture over cheesecake.
Store in refrigerator. 16 servings.
HIGH ALTITUDE - Above 3500 Feet:
NUTRITIONAL INFORMATION: PER SERVING: 390 calories, 24g fat, 6g
protein, 1g dietary fiber, 38g carbohydrates, 110mg cholesterol,
230mg sodium ** Pillsbury Classic Cookbooks -- Holiday Baking &
Gifts ** -- #177 -- November 1995 --