From the kitchen of Renee Barkwell- Wilson.  This pretty
cheesecake was first served at Thanksgiving.  It can be made
two days in advance.  Also great for Christmas.
Lightly butter a 9 1/2" springform pan.

In a small bowl, mix:
1 1/2 c crushed graham crackers (about 7 oz)
1/4 c sugar
5 Tbsp unsalted butter, melted

Mix until well combined.
Press evenly into the bottom & about 1" up the sides of the
prepared pan.

Bake @ 350 for 10 minutes.

In a large saucepan:
12 oz bag fresh cranberries
2 c water
1/2 c sugar

Bring to a boil over med-high heat, stirring to dissolve sugar.
Reduce the heat to med-low.  
Cook, stirring often to avoid scorching, until very thick &
reduced to about 2 cups.
Transfer to bowl & cool completely, stir often.

In a mixing bowl, beat:
3  8 oz pckgs cream cheese, at room temp
Beat until smooth, about 1 minute.
Add:
3/4 c + 2 Tbsp sugar
Beat for 1 minute.
"Let your love be like the misty rains,
coming softly, but flooding the river."
One at a time, beat in:
3 large eggs, at room temp
Beat in:
1 1/2 c cranberry mixture
1 1/4 c sour cream
1 Tbsp cornstarch

Pour into the prepared crust.
Dot the surface with spoonfuls of remaining cranberry mixture.

Bake @ 350 for 15 minutes.
Bake @ 325, 50-60 minutes longer.
Bake until edges are puffed & lightly browned.

Remove from oven.  Run a thin knife around the inside of the pan to release the cheesecake
from the sides, but leave the sides attached.  Cool completely on a cooling rack.

Cover the pan tightly with plastic wrap.  Refrigerate at least 4 hrs or overnight. It can be made
up to 2 days ahead.
Cranberry Cheesecake
Cranberry Cheesecake
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