Chocolate Cranberry Cheesecake

Ingredients

Filling

• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 3/4 cup sour cream
• 1 tablespoon cornstarch
• 2 egg, lightly beaten
• 1 cup whole berry cranberry sauce
• 1/4 cup hot chocolate fudge topping, warmed

Directions

1. 1

   In a small bowl, combine wafer crumbs, sugar and butter. Press onto th ebottom and 1 inches up th esides fo a greased 9-in. springform pan; set aside.

2. 2

   In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.

3. 3

   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. Remove sides of pan. Pipe dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.