Cranberry Cheesecake-Swirl Parfait

• Cranberry Sauce
• 1-1/2 qt. cranberries
• 3 cups water
• 2 cups sugar
• 2 Tbsp. orange zest
• Graham Crumb Mixture
• 5 Tbsp. unsalted butter
• 3/4 cup graham cracker crumbs
• 1/4 cup sugar
• Cheesecake Mousse
• 1-1/4 qt. heavy cream
• 1-1/2 qt. PHILADELPHIA Cheesecake Batter, slacked for 1 hour

1. Cranberry Sauce: Combine ingredients in saucepan; cover.
2. Bring to a simmer over medium heat.
3. Reduce heat to low; simmer 5 min., stirring occasionally.
4. Cool slightly.
5. Add to blender; puree until smooth.
6. Strain through a fine sieve.
7. Cool completely.
8. Graham Crumb Mixture: Melt butter in saute pan on medium heat.
9. Stir in cracker crumbs and sugar; cook until crumbs are lightly toasted, stirring frequently.
10. Cool.
11. Cheesecake Mousse: Whip cream with mixer on high speed until stiff peaks form.
12. Pour cheesecake batter into large bowl; stir with rubber spatula until creamy.
13. Gradually fold in 1/3 of the whipped cream just until blended, then repeat with another 1/3, then the remaining whipped cream; spoon into piping bag.
14. For each serving: Spoon 1 tsp.
15. Cranberry Sauce onto bottom of parfait glass, then swirl 1 tsp.
16. around inside of glass.
17. Pipe 1/3 cup Cheesecake Mousse into glass; sprinkle with 1 Tbsp.
18. Graham Crumb Mixture.
19. Pipe in another 1/3 cup of the Cheesecake Mousse; top with 1 tsp.
20. of the Cranberry Sauce.

cranberry sauce, cranberries, water, sugar, orange zest, unsalted butter, graham cracker crumbs, sugar, mousse, heavy cream, philadelphia

Taken from www.kraftrecipes.com/recipes/cranberry-cheesecake-swirl-parfait-137406.aspx (may not work)