MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cranberry Ribbon Cheesecake
 Categories: Holidays, Cakes, Desserts
      Yield: 16 Servings

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Chocolate creme-fllled
           - sandwich cookies (15);
           - finely crushed
      2 tb Butter; melted

MMMMM----------------------CRANBERRY SAUCE---------------------------
      1 c  Sugar
      2 tb Corn starch
  1 1/2 c  Fresh or frozen cranberries
      1 c  Cranberry juice cocktail

MMMMM-------------------------CHEESECAKE------------------------------
      1 c  Sugar
     25 oz Cream cheese (3 pkg);
           - softened
      4    Eggs
  1 1/2 c  Dairy sour cream
      2 ts Orange zest; grated

  Heat oven to 350°F. Grease 10" springform pan. In small bowl,
  combine crust ingredients; mix well. Press into bottom of greased
  springform pan. Set aside.

  In medium saucepan, combine 1 cup sugar and corn starch; blend
  well. Add cranberries and cranberry juice. Cook over medium heat
  until mixture is thickened 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 zest; blend well.

  Pour half of filling (3 cups) into crust-lined pan. Drizzle with
  half of cranberry mixture (3/4 cup). Cover and refrigerate
  remaining cranberry mixture for topping. Carefully spoon remaining
  filling over cranberry mixture in pan.

  Bake at 350°F 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.

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