Recipe - Cranberry Cheesecake Pie

1 pack (15oz) refrigerated pie
Crusts
1 cn (16oz) whole bery cranberry
Sauce
One half cup Chopped pecans
1 cup Granulated sugar, divided
1 tablespoon Cornstarch
12 ounce Cream cheese
1 tablespoon Milk
2 Eggs
1 cup Sour cream
One half teaspoon Vanilla extract

Preheat oven to 450F. Prepare crust as on package for either a 9" pie or
10" tart (using pan with removable bottom.) Bake 911 minutes until light
golden brown. (Prick bottom withfork before baking.)

Lower heat to 375F. Combine cranberry sauce, pecans, 1/3 cup sugar and
corntarch; pour into shell.

In another bowl, beat cream cheese, One half cup of the sugar, milk and eggs at
medium speed. Spread evenly over cranberry layer. Bake 2530 minutes or
until set.

Mix sour cream, remaining sugar and vanilla until well blended and spread
evenly over pie. Bake another 5 minutes. Cool. Chill until cold and serve.

Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol.,
283 mg sod., 1 g fiber.

Adapted from a recipe in: Woman's Day Holiday Baking 1995

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