Chocolate Cranberry Cheesecake

• 1-1/3 cups chocolate wafer crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 2 large eggs, lightly beaten
• 3/4 cup sour cream
• 1 cup whole-berry cranberry sauce
• 1/4 cup hot fudge ice cream topping, warmed

1. In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Fold in cranberry sauce. Pour into crust. Place pan on a
3. .
4. Bake at 325u0b0 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.

chocolate wafer crumbs, sugar, butter, cream cheese, sugar, cornstarch, eggs, sour cream, wholeberry, cream topping

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