Cranberry Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted

Filling:
2 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) carton sour cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract

Topping:
3/4 cup granulated sugar
1/2 cup corn syrup
2 cups cranberries

Heat oven to 350 degrees F.

Crust: Mix cracker crumbs and 2 tablespoons sugar; stir in butter. Press into ungreased 9-inch square baking pan or press against bottom and sides of a 9-inch pie plate.

Filling: Beat cream cheese slightly. Add eggs, 3/4 cup sugar and 2 teaspoons vanilla extract. Beat until light and fluffy. Pour over crumb mixture. Bake until firm, about 25 minutes.

Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over warm cheesecake; cool. Refrigerate 3 hours.

Topping: Heat 3/4 cup sugar and 1/2 cup corn syrup to boiling. Add 2 cups cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool. Top cheesecake with cranberries.