Cranberry Cheesecake

Makes 12 slices

Genie

ingredients

1
In a saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat, set aside.
2
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9" springform pan. Bake at 325° for 10 minutes. Cool on a wire rack.
3
In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended.
4
Pour 2/3 of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining half). Carefully spoon remaining filling on top of cranberry mixture; do not mix cranberries in.
5
Bake at 325° for 6-70 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.
6
Remove sides of pan. Cover with remaining cranberry mixture.