Cranberry Ribbon Cheesecake

• 3 Tbsp. sugar
• 1/3 cup margarine or butter
• 1 cup water
• 1 cup cranberry sauce
• 2 Tbsp. lemon juice
• 1-1/4 cups milk
• cranberries

1. Blend crumbs, sugar and margarine or butter; press on bottom and side of 9-inch pie plate.
2. Set aside.
3. Dissolve gelatin in boiling water; stir in cranberry sauce and lemon juice.
4. Refrigerate until slightly thickened, about 2 hours.
5. Beat gelatin and 1/3 cup cheesecake filling mix with mixer at high speed for 3 minutes or until foamy; pour into prepared crust.
6. Refrigerate while preparing cheesecake filling.
7. Prepare remaining cheesecake filling mix according to package directions using milk; spread over cranberry layer.
8. Refrigerate 5 hours or until firm.
9. Garnish with whole cranberries and mint sprigs if desired.

sugar, margarine, water, cranberry sauce, lemon juice, milk, cranberries

Taken from www.kraftrecipes.com/recipes/cranberry-ribbon-cheesecake-53850.aspx (may not work)