White Chocolate and Cranberry Swirl Cheesecake

• 13 cup butter
• 1 13 cups chocolate wafer crumbs
• 14 cup sugar
• 2 cups cranberries (fresh or frozen)
• 34 cup sugar, divided
• 12 cup orange juice, divided
• 6 ounces white chocolate, chopped
• 1 (7 g) envelope unflavored gelatin
• 1 lb cream cheese, softened
• 1 tablespoon finely grated orange rind (optional)
• 2 teaspoons vanilla
• 1 cup whipping cream

1. Preheat oven to 375.
2. To make crust, melt butter, stir in crumbs and sugar.
3. Press on bottom and partway up the sides of a 9 inch springform pan.
4. Bake 8-10 minutes.
5. To make filling, place cranberries, 1/4 cup each of the sugar and orange juice in a saucepan.
6. Cover, bring to a boil, stir frequently and crush cranberries.
7. Reduce heat; simmer and stir frequently until a thick puree forms.
8. Cool.
9. Melt chocolate in a saucepan or double boiler; set aside.
10. Sprinkle gelatin over remaining orange juice; let stand for 5 minute or until softened.
11. Heat for 1 min or until gelatin dissolves; set aside.
12. Beat cream cheese in a bowl until smooth.
13. Beat in remaining sugar, orange peel, vanilla, chocolate and gelatin; set aside.
14. Beat whipping cream until soft peaks form.
15. Stir 1/4 of the whipped cream into cream cheese mixture.
16. Fold in remaining whipped cream.
17. Spoon half of the cream mixture onto crust.
18. Spoon 1/2 of the cranberry puree onto cream cheese.
19. Top with remaining cream cheese and puree.
20. Using a knife, swirl cranberries through cheesecake.
21. Refrigerate until set.

butter, chocolate wafer crumbs, sugar, cranberries, sugar, orange juice, white chocolate, unflavored gelatin, cream cheese, orange rind, vanilla, whipping cream

Taken from www.food.com/recipe/white-chocolate-and-cranberry-swirl-cheesecake-123366 (may not work)