Festive White Chocolate Cheesecake

• 2 cups crushed shortbread cookies
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup white baking chips
• 2/3 cup sour cream
• 3/4 cup sugar
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1 cup whole-berry cranberry sauce
• 1/2 cup seedless raspberry jam
• 1/2 teaspoon grated orange zest
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange zest and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a
3. .
4. Bake at 350u0b0 for 35-40 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. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
6. Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.

shortbread cookies, butter, cream cheese, white baking chips, sour cream, sugar, orange zest, vanilla, eggs, wholeberry, seedless raspberry jam, orange zest, heavy whipping cream, confectioners

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