Cranberry Orange Cheesecake

• Crust
• 1 1/3 cups HoneyMaid Graham Wafers
• 1/4 cup granulated sugar
• 1/3 cup butter or margarine, melted
• 1 Tbsp. pistachios or any chopped nuts (optional)
• Filling
• 2 pkg. (250g each) Philadelphia Brick Cream Cheese
• 1/2 cup granulated sugar
• 3 eggs
• 1/2 cup plain yogurt
• 2 tsp. vanilla
• Topping
• 2 cup fresh or frozen cranberries
• 1/2 - 1 seedless whole orange, washed
• 1/2 cup granulated sugar, (or measure to taste)
• 1/4 cup orange juice or water
• 2 tsp. unflavoured gelatine

1. Crust: COMBINE graham crumbs, sugar, butter and nuts.
2. Press evenly over bottom of a 9 inch springform pan.
3. Filling: BEAT cream cheese and sugar together until smooth and creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in yogurt and vanilla.
6. POUR into pan and bake at 325F for 30-40 minutes or until mixture is set.
7. Let cool to room temperature.
8. Topping: CHOP cranberries, orange (with peel) and sugar in a food processor or blender.
9. In a saucepan, sprinkle gelatin over orange juice.
10. Let stand 2 minutes.
11. Heat and stir over low heat until gelatin is dissolved.
12. Stir into cranberry mixture.
13. Spread over top of the cheesecake and refrigerate until set.
14. GARNISH with graham wafers and orange slices.

crust, wafers, granulated sugar, butter, pistachios, filling, cream cheese, granulated sugar, eggs, plain yogurt, vanilla, topping, cranberries, whole orange, sugar, orange juice, unflavoured gelatine

Taken from www.kraftrecipes.com/recipes/cranberry-orange-cheesecake-83440.aspx (may not work)