-----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 350C8F. 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 350C8F. 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.
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