-Dottie Cross TMPJ72B
   1                    -bag (12 ounces) fresh
                        Canberries, picked over
   1 1/3   c            Sugar
   2       tb           Sugar
   2       lb           Cream cheese -- at room
                        -temperatue, cut into
                        -8 pieces
   2       ts           Vanilla extract
   4                    Eggs -- at room temperature
   1       pt           Sour cream -- at room temperat
   1. In a medium nonreactive saucepan, combine the
  cranberries and 3/4 cup water. Bring to a boil over
  moderate heat and boil, stirring occasionally, until
  the cranberries burst and the mixture reduces to 1-1/4
  cups, about 12 minutes. Remove from the heat and stir
  in 1/3 cup of the sugar until dissolved. Strain the
  mixture through a coarse sieve and let the puree cool
  completely.
    2. Preheat the oven to 275 degrees. Butter and flour
  a 9-by-2-3/4-inch springform pan. In a large bowl,
  using an electric mixer, beat the cream cheese with
  the remaining 1 cup plus 2 tablespoons sugar and the
  vanilla at low speed until smooth. Beat in the eggs
  one at a time, beating until just blended. Stir in the
  sour cream.
   3. Spoon half of the cream cheese mixture into the
  prepared pan. Drop 8 or 9 rounded teaspoons of the
  cranberry puree randomly over the top. Spoon half of
  the remaining cheesecake mixture evenly over the first
  layer and dot with half of the remaining puree. Repeat
  with the remaining cheesecake mixture and puree.
  (Avoid dropping puree in the center of more than 1
  layer.) With a blunt knife, cut through the batter in
  a swirling motion to distribute the cranberry puree.
   4. Place the pan on a baking sheet and bake in the
  lower part of the oven for 1 hour. Turn the oven off
  and leave the cheesecake in for 1 hour longer.
  Transfer the cake to a rack and let cook to room
  temperature. Cover and refrigerate overnight before
  serving.
   Source: Food and Wine magazine -
  Nov/1992 Reformatted by: CLM, HCPM52C