Directions

• For topping, in a saucepan, combine topping ingredients; bring to a
• boil. Cook and stir over medium heat for 2 minutes. Remove from
• heat; set aside.
• For crust, combine crust ingredients until crumbly. Press onto the
• bottom of a greased 9-inch springform pan. Bake at 325 degrees for
• 10 minutes; set aside.
• For filling, In a large mixing bowl, beat cream cheese and sugar
• until smooth. Add flour; beat well. Add eggs; beat on low just
• until blended. Pour two-thirds of the batter into prepared crust.
• Carefully top with half of the cranberry mixture. (Cover and chill
• remaining cranberry mixture.) Carefully spoon remaining cream
• cheese mixture over cranberry layer. Bake at 325 degrees for 60-70
• minutes or until center is almost set. Cool on wire rack for 10
• minutes. Carefully run knife around edge of pan to loosen; cool for
• 1 hour longer. Refrigerate overnight. Run knife around edge of pan
• again; remove sides. Spoon remaining cranberry mixture over cake.
• Yield: serves 12