Cheesecake with Orange-Cranberry Sauce

• Cheesecake
• 1-1/2 qt. graham cracker crumbs
• 1 cup sugar
• 1-3/4 cups unsalted butter, melted
• 4 tubs PHILADELPHIA Cheesecake Batter, slacked for 1 hour
• Orange-Cranberry Sauce
• 1 qt. water, divided
• 2 Tbsp. cornstarch
• 1-1/2 cups frozen orange juice concentrate, thawed
• 2 cups sugar
• 2 cups dried cranberries
• 2 Tbsp. unsalted butter
• 4 each vanilla beans, scraped
• 2 qt. navel oranges, cut into supremes Safeway 1 lb For $0.79 thru 02/09

1. Cheesecake: Combine cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
2. Bake in 325 degrees F standard oven 10 min.
3. ; cool.
4. Stir cheesecake batter in each tub until creamy; pour over each crust.
5. Bake as directed on tub; cool completely.
6. Refrigerate several hours or until chilled.
7. Cut each cheesecake into 12 slices.
8. Orange-Cranberry Sauce for each Cheesecake: Mix 1/4 cup (2 oz.)
9. water and cornstarch.
10. Add 7 oz.
11. water, 6 Tbsp.
12. orange juice concentrate, 1/2 cup each sugar and cranberries, 1-1/2 tsp.
13. butter and seeds from 1 vanilla bean to small saucepan; bring just to boil on medium heat.
14. Reduce heat to medium-low.
15. Add cornstarch slurry; whisk 1 min.
16. Remove from heat.
17. Stir in oranges; cool.
18. For each serving: Top 1 Cheesecake slice with 1/4 cup Orange-Cranberry Sauce.

graham cracker crumbs, sugar, unsalted butter, batter, orangecranberry sauce, water, cornstarch, orange juice concentrate, sugar, cranberries, unsalted butter, vanilla beans, oranges

Taken from www.kraftrecipes.com/recipes/cheesecake-orange-cranberry-sauce-137374.aspx (may not work)