Chocolate Cranberry Cheesecake

• FOR THE CRANBERRIES:
• 8 ounces, weight Cranberries
• 3/4 cups Water
• 1 dash Allspice
• 1 dash Cloves
• 1/4 teaspoons Orange Extract
• 1/2 cups Sugar
• _____
• FOR THE CRUST:
• 1-1/3 cup Chocolate Cookie Crumbs, Finely Ground
• 1/4 cups Sugar
• 1/4 cups Butter, Melted
• _____
• FOR THE CHEESECAKE FILLING:
• 2 packages (8 Oz. Each) Cream Cheese, Softened
• 1/2 cups Sugar
• 3/4 cups Sour Cream
• 1 Tablespoon Cornstarch
• 2 whole Eggs, Lightly Beaten
• 1/4 cups Hot Fudge Topping, Warmed

1. In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes. Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in the refrigerator.
2. For the crust, combine wafer crumbs, sugar, and butter in a small bowl. Press into the bottom and one inch up the sides of a greased 9-inch springform pan; set aside.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream and cornstarch, beating well. Add eggs, and beat on low speed just until combined. Using a slotted spoon, spoon one cup of the cranberry sauce into the mixture; fold in. Pour into the crust.
4. Place the pan on a baking sheet and bake at 325 degrees for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for one hour longer. Refrigerate overnight.
5. Before serving, drizzle pieces with chocolate topping.

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Taken from tastykitchen.com/recipes/desserts/chocolate-cranberry-cheesecake/ (may not work)