CRANBERRY RIBBON CHEESECAKE

      Title: CRANBERRY RIBBON CHEESECAKE
  Categories: Holidays, Cakes, Desserts, Cheesecakes
       Yield: 16 Servings
  
 MMMMM---------------------------CRUST--------------------------------
   1 1/2 c  Finely crushed chocolate
            . creme-fllled sandwich
            . cookies (15 cookies)
       2 tb Margarine or butter, melted
 
 MMMMM----------------------CRANBERRY SAUCE---------------------------
       1 c  Sugar
       2 tb Cornstarch
   1 1/2 c  Fresh or frozen cranberries
       1 c  Cranberry juice cocktail
 
 MMMMM-------------------------CHEESECAKE------------------------------
       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 aside.
   
   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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