Cranberry-Glazed Cinnamon Cheesecake

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 tsp. ground cinnamon
• 3 eggs
• 3 Tbsp. fresh lemon juice, divided Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 tsp. corn starch
• 1/4 cup packed brown sugar
• 1 pkg. (340 g) fresh cranberries

1. Heat oven to 325 degrees F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and granulated sugar in large bowl with mixer until well blended.
4. Add sour cream and cinnamon; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Pour over crust.
7. Bake 50 min.
8. or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate 4 hours.
11. Meanwhile, mix 1 Tbsp.
12. lemon juice and corn starch.
13. Cook cranberries, brown sugar and remaining lemon juice in saucepan on medium-high heat 7 min.
14. or until berries soften and release their juices, stirring frequently.
15. Stir in corn starch mixture; cook and stir 1 min.
16. or until thickened.
17. Cool.
18. Refrigerate until ready to spoon over cheesecake just before serving.

honey, butter, cream cheese, sugar, sour cream, ground cinnamon, eggs, lemon juice, corn starch, brown sugar, fresh cranberries

Taken from www.kraftrecipes.com/recipes/cranberry-glazed-cinnamon-cheesecake-114592.aspx (may not work)