Cranberry Cheesecake

Ingredients

Crust

• 1 1/4 cups Graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter, 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

Instructions

1. Heat oven to 350 degrees F.

Crust

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

Filling

1. Beat cream cheese slightly.
2. Add eggs, 3/4 cup sugar and 2 teaspoons vanilla extract. Beat until light and fluffy. Pour over crumb mixture.
3. Bake until firm, about 25 minutes.
4. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over warm cheesecake; cool.
5. Refrigerate 3 hours.

Topping

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