Chocolate Cranberry Cheesecake

Name: Chocolate Cranberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10-12 servings.
Ingredients: 1-1/3 cups chocolate wafer crumbs; 1/4 cup sugar; 1/4 cup butter, melted; FILLING:; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1 tablespoon cornstarch; 2 eggs, lightly beaten; 3/4 cup sour cream; 1 cup whole-berry cranberry sauce; 1/4 cup hot fudge ice cream topping, warmed

“I think the ultimate dessert anytime of the year is cheesecake,” writes Darlene Brenden of Salem, Oregon. “I worked at a specialty bakery that offered 23 different cheesecakes, but not a chocolate cranberry flavor like this one. I like to top it with a thick chocolate glaze for a finishing touch.”

Ingredients

1-1/3 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 eggs, lightly beaten
3/4 cup sour cream
1 cup whole-berry cranberry sauce
1/4 cup hot fudge ice cream topping, warmed

Directions

In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.