Recipe - Cheesecake With Cranberry Jewel Topping

1 One half cup Vanilla wafers, crushed
One fourth cup Sugar
6 tablespoon Butter; melted

FILLING
One half cup Whipping cream
1 pack Vanilla powder
1 One half pound Cream cheese; room temp.
1 cup Sugar
1 pn Salt
4 lg Eggs

TOPPING
12 ounce Fresh or frozen cranberries
Three fourths cup Sugar
One half cup Cranberry juice concentrate
One fourth cup Water

Preheat oven to 350 F.

CRUST: Wrap the bottom and outsides of 9inch
springform pan with aluminum foil. Lightly butter
inside of pan and set aside.

Combine cookie crumbs, sugar and butter. Press mixture
onto bottom and halfway up sides of prepared
springform pan. Bake for 10 minutes on center rack of
preheated oven. Set aside, but do not turn off oven.

FILLING: Using electric mixer, blend together all
ingredients. Add eggs and mix just until
wellcombined. Pour filling into prepared crust.

Bake until center is just set, about 50 minutes.
Refrigerate cake immediately, and leave until
thoroughly chilled (at least 6 hours or overnight).

TOPPING: Combine all ingredients in heavy medium
saucepan. Stir over medium heat until sugar is
dissolved. Bring to a boil and continue cooking for 3
minutes. Strain mixture through a sieve set over a
lage bowl, pressing firmly with the back of a spoon to
force as much of the liquid through sieve as possible.
Spoon warm topping evenly over cold cake. Refrigerate
until topping is set, at least 2 hours. (Can be
prepared 1 day before serving. Store covered in
refrigerator.)

To serve, pipe rosettes of whipped cream around edges
of cake. Garnish with whole cranberries.

Modified from from a recipe in Bon Appetit (November
1994) Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini