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1
Heat oven to 350?F.
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2
Grease 10 inch springform pan.
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3
In small bowl, combine crust ingredients; mix well.
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4
Press into bottom of greased springform pan.
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5
Set aside.
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6
In medium saucepan, combine 1 cup sugar and comstarch; blend well.
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7
Add cranberries and cranberry juice.
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8
Cook over medium heat until mixture is tbickened and bubbly, stirring constantly.
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9
Cook an additional 2 minutes, stirring constantly.
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10
In food processor bowl with metal blade or blender container, process cranberry mixture until smooth.
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11
Set aside to cool.
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12
In large bowl, combine 1 cup sugar and cream cheese; beat until light and fluffy.
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13
Add eggs 1 at a time, beating well after each addition.
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14
Add sour cream and orange peel; blend well.
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15
Pour half of filling (3 cups) into crust- lined pan.
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16
Drizzle with half of cranbeny mixture ( 3/4 cup).
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17
Cover and refrigerate remaining cranbery mixture for topping.
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18
Carefully spoon remaimng fllling over cranberry mixture in pan.
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19
Bake at 350?F.
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20
for 60 to 70 minutes or until center is set.
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21
(To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.)
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22
Cool to room temperature.
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23
Cover; refrigerate several hours or overnight.
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24
Just before serving, run knife aroumd edge of pan; carefully remove sides of pan.
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25
Spread reserved cranberry mixture over cheesecake.
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26
Store in fridge.
