Cranberry-Orange Cheesecake

• 2/3 cup crushed chocolate wafer cookie (12 to 13 cookies)
• 1 1/2 teaspoons finely shredded orange peel, divided
• 2 tablespoons butter, melted
• 3 (8 ounce) packages reduced-fat cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3 eggs, lightly beaten
• 1/3 cup snipped dried cranberries
• 1/4 cup reduced-calorie cranberry juice cocktail or 1/4 cup nonfat milk
• 1/2 cup fresh cranberries, coarsely chopped

1. Preheat oven to 375u0b0F For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
2. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
3. Bake 35-40 minutes or until a 2 1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.

chocolate wafer cookie, orange peel, butter, cream cheese, sugar, flour, eggs, cranberries, cranberry juice cocktail, fresh cranberries

Taken from www.food.com/recipe/cranberry-orange-cheesecake-333836 (may not work)