Spiced Cranberry Cheesecake

• 1-1/2 cups finely crushed gingersnaps (about 24 cookies)
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 tsp. ground nutmeg
• 1/2 cup boiling water
• 1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
• 1/2 cup cold water
• 1/2 cup whole berry cranberry sauce

1. Heat oven to 325 degrees F.
2. Mix crumbs and butter; press onto bottom and up side of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Stir in sour cream and nutmeg; pour into crust.
6. Bake 1 hour and 15 to 20 min.
7. or until center is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Add boiling water to gelatin mix in large bowl; stir 2 min.
10. until completely dissolved.
11. Stir in cold water and cranberry sauce.
12. Refrigerate 5 to 10 min.
13. or until slightly thickened.
14. Spoon onto room temperature cheesecake.
15. Refrigerate at least 4 hours before serving.

butter, philadelphia cream cheese, sugar, eggs, s, ground nutmeg, boiling water, gelatin, cold water, whole berry

Taken from www.kraftrecipes.com/recipes/spiced-cranberry-cheesecake-160141.aspx (may not work)