Cranberry-and-Honey Cheesecake with Caramelized Raspberry Vinaigrette

• Crust
• 3 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• Cheesecake
• 1-1/2 cups dried cranberries
• - Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 1/2 cup wildflower honey
• 1/4 cup pure maple syrup
• 1 Tbsp. vanilla
• 7 each eggs
• Caramelized Vinaigrette
• 1-3/4 cups sugar, divided
• 1-1/4 cups Kraft Raspberry Vinaigrette, divided
• 1 Tbsp. orange-flavored liqueur

1. Crust: Combine all ingredients.
2. Spoon crumb mixture evenly into 48 (2-3/4-inch 7-cm) muffin cups (or 24 muffin cups for trial recipe).
3. Press crumb mixture firmly onto bottom of each cup.
4. Bake in 300 degrees F-convection oven 3 to 5 min.
5. or until lightly browned.
6. Set aside to cool while preparing filling.
7. Cheesecake: Soak cranberries in warm water 10 min.
8. or until softened.
9. Meanwhile, place cream cheese, sugar, honey, maple syrup and vanilla in 6-qt.
10. (12-L) bowl of mixer fitted with paddle attachment.
11. Beat on medium speed 1 to 2 min.
12. or until well blended, stopping occasionally to scrape down side of bowl.
13. Add eggs, one at a time, mixing on low speed after each addition just until blended.
14. Drain cranberries; spoon evenly over Crusts.
15. Portion one #12 scoop (3 oz./90 g) of the cream cheese batter over cranberries in each cup.
16. Place in preheated 350 degrees F-convection oven.
17. Immediately reduce oven temperature to 325 degrees F.
18. Bake 18 to 20 min.
19. or until centres are almost set.
20. Cool completely.
21. Caramelized Vinaigrette: Mix 3/4 cup (175 mL) of the sugar and 1/4 cup (50 mL) of the vinaigrette in small saucepan.
22. Bring to boil on medium heat.
23. Reduce heat to low; simmer until mixture is reduced and caramelized.
24. (Mixture will become gummy, then will become thinner and darker in colour as it caramelizes.)
25. Stir in remaining 1 cup (250 mL) vinaigrette, remaining 1 cup (250 mL) sugar and the liqueur.
26. Cook and stir on low heat until sugar is dissolved.
27. Cool completely.
28. Pour into plastic squeeze bottle.
29. Drizzle about 1 tsp.
30. (5 mL) of the Caramelized Vinaigrette over centre of each Cheesecake just before serving.

crust, graham cracker crumbs, unsalted butter, sugar, ground cinnamon, cranberries, cream cheese, sugar, wildflower honey, maple syrup, vanilla, eggs, vinaigrette, sugar, raspberry vinaigrette, orangeflavored liqueur

Taken from www.kraftrecipes.com/recipes/cranberry-honey-cheesecake-caramelized-raspberry-vinaigrette-104799.aspx (may not work)