-CRUST-
1 1/2 c Finely crushed chocolate
. creme-fllled sandwich
. cookies (15 cookies)
2 tb Margarine or butter, melted
CRANBERRY SAUCE
1 c Sugar
2 tb Cornstarch
1 1/2 c Fresh or frozen cranberries
1 c Cranberry juice cocktail
CHEESECAKE
1 c Sugar
3 pk Cream cheese, (8-oz),
. softened
4 Eggs
1 1/2 c Dairy sour cream
2 ts Grated orange peel
Heat oven to 350F. 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 350F. 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: No change.
From
Yields
16 Servings
