Brandied Cranberry Sour Cream Cheesecake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 1/2 cups chocolate cookie crumbs
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2/3 cup unsalted butter
• 340 g cranberries
• 1 cup sugar
• 2/3 cup water
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 3 tablespoons
• 3 (225 g) packages cream cheese (not low-fat)
• 2 cups sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla
• 3 large eggs, room temperature
• 2 cups sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 crust.
• 3 stir all ingrediants together until crumbly. press into the bottom and to the top of the sides lightly greased 9" springform pan. place on a baking tray & bake for 10 minutes. then cool while preparing other ingrediants.
• 4 cranberry topping.
• 5 simmer all ingrediants over medium heat, stirring occasionally, until most cranberries "pop", about 20 minutes. cool, then chill completely.
• 6 cheesecake.
• 7 reduce oven to 325 degrees. beat cream cheese until smooth & fluffy. gradually add sugar while beating, scrape sides often. beat in cornstarch & vanilla. add eggs 1 at a time, scraping well after each addition. scrape into crust (only will go 1/2 way). bake 30 minutes.
• 8 sour cream layer.
• 9 stir sour cream, sugar & vanilla to blend. after cheesecake has baked, remove carefully & gently dollop sour cream layer on cheesecae. spread until even & return to oven for 30 minutes. (mine took an extra 5-10 minutes to set.).
• 10 chill overnight before garnishing.
• 11 to garnish, spread cranberries over top of chilled cheesecake & chill until ready to slice.