Citrus Cranberry Cheesecake

• 1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
• 1/4 cup sugar
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup lemon juice
• 4 large eggs
• 1-1/2 cups chopped fresh or frozen cranberries
• 1 teaspoon grated orange zest
• Sugared cranberries and orange peel strips, optional

1. In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a
3. .
4. Bake at 325u0b0 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
5. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight. Garnish with sugared cranberries and orange peel if desired.

graham cracker crumbs, sugar, butter, cream cheese, condensed milk, lemon juice, eggs, cranberries, orange zest, cranberries

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