Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ¼ cup, melted
• Cream cheese - 24 oz, softened
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Sour cream - 1 cup
• Cranberries - 2 cups, fresh or frozen
• Orange juice - ½ cup
• Cornstarch - 2 tablespoons
• Water - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla and mix.

4. 4.

   Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined.

5. 5.

   Pour the cream cheese mixture over the crust. Bake for 50-60 minutes, or until the center is just set.

6. 6.

   While the cheesecake is baking, combine cranberries, orange juice, and sugar in a saucepan over medium heat.

7. 7.

   Dissolve cornstarch in water and add to the cranberry mixture. Cook until thickened.

8. 8.

   Allow the cheesecake to cool, then spread the cranberry topping over it.

9. 9.

   Chill in the refrigerator for at least 4 hours before serving.

Nutritional Facts