Cranberry & White Chocolate Cheesecake

Directions

Crust: Stir crumbs with butter until well moistened; stir in chocolate.

Press into the bottom of a greased 9-inch springform pan.

Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan.

Bake in 325 degree F oven for 8 minutes.

Let cool on a rack.

Cake: In a double boiler melt chocolate. Let cool.

In a large bowl, beat cream cheese until softened.

Gradually beat in sugar; beat for 3 minutes or until fluffy.

On low speed, beat in eggs, one at a time, beating well after each addition.

Stir in vanilla, chocolate and salt; stir in sour cream.

Pour onto crust.

Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side.

Bake at 325℉ (160℃) for 1¼ hours or until the edge is set but centre still jiggles slightly.

Turn oven off; let cool in oven for 1 hour.

Remove from larger pan and remove foil; let cool on a rack.

Cover and refrigerate over night.

Glaze: In saucepan cook cranberries and ¼ cup water, partially covered, just until boiling.

Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.

Drain, reserving juice and berries seperately.

Remove cake from pan; place on cake plate.

Return juice to saucepan; blend in cornstarch.

Cook, whisking, until boiling and thickened; let cool slightly.

Spoon berries around edge of the cake.

Spoon glaze over top.

Refrigerate for 1 hour or until set.

Garnish with chocolate gratings.