Cranberry-Glazed Cinnamon Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar), divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 tsp. ground Mexican cinnamon (canela)
• 4 eggs
• 3 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 tsp. cornstarch
• 1 pkg. (12 oz.) fresh cranberries

1. Heat oven to 325 degrees F.
2. Mix graham crumbs, butter and 2 Tbsp.
3. piloncillo; press onto bottom of 9-inch springform pan.
4. Beat cream cheese and granulated sugar in large bowl with mixer until blended.
5. Add sour cream and cinnamon; mix well.
6. Add eggs, 1 at a time, beating on low speed after each just until blended.
7. Pour over crust.
8. Bake 50 min.
9. or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.
12. Meanwhile, mix 1 Tbsp.
13. lemon juice and cornstarch.
14. Cook cranberries, lemon juice and remaining piloncillo in saucepan on medium-high heat 7 min.
15. or until berries soften and release their juices.
16. Add cornstarch mixture; cook and stir 1 min.
17. or until thickened; cool.
18. Refrigerate until ready to spoon over cheesecake just before serving.

graham cracker crumbs, butter, brown loaf sugar, philadelphia cream cheese, sugar, s, ground mexican cinnamon, eggs, lemon juice, cornstarch, fresh cranberries

Taken from www.kraftrecipes.com/recipes/cranberry-glazed-cinnamon-cheesecake-114590.aspx (may not work)