Cranberry Cheesecake

• 3 Tbsp. butter
• 1 c. graham cracker crumbs
• 4 (8 oz.) pkg. cream cheese (room temperature)
• 1 c. sugar
• 3 Tbsp. cornstarch
• 2 Tbsp. lemon juice
• 1/2 tsp. grated lemon zest
• 1 tsp. vanilla extract
• 3 eggs
• 1 c. sour cream
• 1 c. jellied cranberry sauce

1. Heat oven to 325u0b0.
2. Butter a 9-inch spring-form pan and wrap outside in 2 layers of foil.
3. Melt the butter; toss melted with crumbs.
4. Press onto bottom of prepared pan.
5. Put cream cheese and sugar in a food processor and whir until very smooth.
6. Add add remaining ingredients except cranberry sauce.
7. Process just until smooth.
8. Reserve 1/4 cup of the cheese mixture and pour the rest into the spring-form pan.
9. Combine cranberry sauce and reserved cheesecake mixture in food processor and pulse until blended.
10. Pour this mixture onto cheesecake in a spiral.
11. Put a chopstick or skewer into mixture and draw circles along cranberry spiral to form a swirl pattern.
12. Put spring-form pan in a larger pan.
13. Fill halfway with warm water to form a water bath.
14. Bake until a toothpick inserted in center comes out only slightly moist, 1 3/4 to 2 hours.
15. Turn off heat and let cake cool in oven with door ajar 1 hour.
16. Remove cake and let cool completely.
17. Refrigerate overnight.

butter, graham cracker crumbs, cream cheese, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, eggs, sour cream, cranberry sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289175 (may not work)