Cranberry Cheesecake with Orange Sour Cream Topping

Directions

FOR CRANBERRY FILLING: Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan.

Bring to boil over medium-high heat, stirring until sugar dissolves.

Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.

Cool cranberry filling completely.

FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.

Add eggs 1 at a time, beating after each addition.

Set cheese filling aside.

FOR CRUST: Preheat oven to 350℉ (180℃) degrees.

Lightly butter 9-inch diameter spring form pan with 2 ¾ inch-high sides.

Place cookie crumbs in medium bowl.

Add melted butter and blend until moist crumbs form.

Press onto bottom (not sides) of prepared pan.

Pour cheese filling over crust in pan.

Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).

Using a small sharp knife, swirl to form marble pattern.

Bake until center of cheesecake is set, about 1 hour.

Transfer cheesecake to rack and maintain oven temperature.

MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar, and vanilla in small bowl.

Gently press down any raised edges of cheesecake.

Spoon topping over cake.

Bake 5 minutes. Transfer cheesecake to rack and cool.

Cover and refrigerate over night.

Release pan sides.

Transfer cheesecake to platter.

Cut cheesecake into wedges and serve.