Cranberry Cheesecake

Ingredients
2 cups graham cracker or shortbread cookie crumbs
13 cup butter melted
topping
2 cups fresh or frozen cranberries
23 cup sugar
13 cup water
1 teaspoon lemon juice
filling
4 packages 8 ounces each cream cheese softened
1 cup sugar
1 tablespoon lemon juice
5 large eggs lightly beaten
Directions
Preheat oven to 325. Place a greased 9in. springform pan on a double thickness of heavyduty foil about 18 in. square. Wrap foil securely around pan. Place on a baking sheet.
In a small bowl mix cracker crumbs and butter press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack.

Meanwhile in a large saucepan combine cranberries sugar and water. Cook uncovered over medium heat until berries pop about 1215 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl discard pulp and seeds. Set aside.
For filling in a large bowl beat cream cheese sugar and lemon juice until smooth. Add eggs beat on low speed just until blended. Pour into crust. Spoon 14 cup topping over filling cut through filling with a knife to swirl. Place springform pan in a larger pan add 1 in. of hot water to larger pan.

Bake 5565 minutes or until center is just set and top appears dull. Remove springform pan from water bath remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight covering when completely cooled. Remove rim from pan.
Sugared CranberriesHeat 3 tablespoons light corn syrup in microwave until warm gently toss with 1 cup fresh or frozen cranberries allowing excess syrup to drip off. Toss in 13 cup sugar to coat. Place on waxed paper let stand until set about 1 hour. 
Nutrition Facts
1 slice 522 calories 35g fat 19g saturated fat 174mg cholesterol
423mg sodium 46g carbohydrate 35g sugars 1g fiber 8g protein.