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Cranberry & White Chocolate Cheesecake

4 oz white chocolate, chopped
2 pkgs 8-oz cream cheese
3/4 c sugar
3 eggs
2 ts vanilla
pinch salt
3 c sour cream

1 c graham cracker crumbs
2 tb butter, melted
2 oz white chocolate, chopped

2 c cranberries
1/3 c sugar
1 ts cornstarch
grated white chocolate for garnish if desired

Stir crumbs with butter until well moistened; stir in chocolate.
Press into the bottom of a greased 9-inch springform pan. Centre
pan on a 20 X 14 inch piece of foil; press up tightly around side
of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.

In a double boiler melt chocolate. Let cool. In a large bowl, beat
cream cheese until softened. Gradually beat in sugar; beat for 3
minutes or until fluffy. On low speed, beat in eggs, one at a time,
beating well after each addition. Stir in vanilla, chocolate and
salt; stir in sour cream. Pour onto crust.

Set cake pan onto a larger shallow pan; pour in enough hot water
to come 1 ~ inch up the side. Bake at 325F for 1 1/4 hours or until
the edge is set but centre still jiggles slightly. Turn oven off;
let cool in oven for 1 hour. Remove from larger pan and remove
foil; let cool on a rack. Cover and refrigerate over night.

In saucepan cook cranberries and 1/4 cup water, partially covered,
just until boiling. Stir in sugar and return to a boil; cook for
2 minutes or until sugar is dissolved but berries have not popped.
Drain, reserving juice and berries seperately.

Remove cake from pan; place on cake plate. Return juice to saucepan;
blend in cornstarch. Cook, whisking, until boiling and thickened;
let cool slightly. Spoon berries around edge of the cake. Spoon
glaze over top. Refrigerate for 1 hour or until set. Garnish with
chocolate gratings.


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