Cranberry White Chocolate Chunk Cheesecake

• 15 Oreo cookies, finely crushed (about 1-1/2 cups)
• 1/3 cup butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1 tablespoon cranberry juice or 2% milk
• 1 tablespoon vanilla extract
• 3 large eggs, lightly beaten
• 12 ounces white baking chocolate, cut into 1/2-in. pieces
• 1 cup dried cranberries

1. Preheat oven to 325u0b0. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

cookies, butter, cream cheese, sugar, cranberry juice, vanilla, eggs, chocolate, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-white-chocolate-chunk-cheesecake/ (may not work)