*  Exported from  MasterCook  *
                        CRANBERRY RIBBON CHEESECAKE
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Finely crushed chocolate
                         . creme-fllled sandwich
                         . cookies (15 cookies)
    2       tb           Margarine or butter, melted
                         -----CRANBERRY SAUCE-----
    1       c            Sugar
    2       tb           Cornstarch
    1 1/2   c            Fresh or frozen cranberries
    1       c            Cranberry juice cocktail
    1       c            Sugar
    3       pk           Cream cheese, (8-oz),
                         . softened
    4                    Eggs
    1 1/2   c            Dairy sour cream
    2       ts           Grated orange peel
   Heat oven to 350øF.  Grease 10 inch springform pan.
   In small bowl, combine crust ingredients; mix well.
   Press into bottom of greased springform pan.  Set
   In medium saucepan, combine 1 cup sugar and comstarch;
   blend well. Add cranberries and cranberry juice. Cook
   over medium heat until mixture is tbickened and
   bubbly, stirring constantly. Cook an additional 2
   minutes, stirring constantly. In food processor bowl
   with metal blade or blender container, process
   cranberry mixture until smooth. Set aside to cool.
   In large bowl, combine 1 cup sugar and cream cheese;
   beat until light and fluffy. Add eggs 1 at a time,
   beating well after each addition. Add sour cream and
   orange peel; blend well.
   Pour half of filling (3 cups) into crust- lined pan.
   Drizzle with half of cranbeny mixture (3/4 cup).
   Cover and refrigerate remaining cranbery mixture for
   topping.  Carefully spoon remaimng fllling over
   cranberry mixture in pan.
   Bake at 350øF. for 60 to 70 minutes or until center is
   set. (To minimize cracking, place shallow pan half
   full of hot water on lower oven rack during baking.)
   Cool to room temperature. Cover; refrigerate several
   hours or overnight.
   Just before serving, run knife aroumd edge of pan;
   carefully remove sides of pan. Spread reserved
   cranberry mixture over cheesecake. Store in
   refrigerator. 16 servings.
   HIGH ALTITUDE - Above 3500 Feet:
   No change.
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