Cranberry Cheesecake - cooking recipe

Ingredients

3 Tbsp. butter
1 c. graham cracker crumbs
4 (8 oz.) pkg. cream cheese (room temperature)
1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. lemon juice
1/2 tsp. grated lemon zest
1 tsp. vanilla extract
3 eggs
1 c. sour cream
1 c. jellied cranberry sauce

Preparation

Heat oven to 325\u00b0.
Butter a 9-inch spring-form pan and wrap outside in 2 layers of foil.
Melt the butter; toss melted with crumbs.
Press onto bottom of prepared pan.
Put cream cheese and sugar in a food processor and whir until very smooth.
Add add remaining ingredients except cranberry sauce.
Process just until smooth.
Reserve 1/4 cup of the cheese mixture and pour the rest into the spring-form pan.
Combine cranberry sauce and reserved cheesecake mixture in food processor and pulse until blended.
Pour this mixture onto cheesecake in a spiral.
Put a chopstick or skewer into mixture and draw circles along cranberry spiral to form a swirl pattern.
Put spring-form pan in a larger pan.
Fill halfway with warm water to form a water bath.
Bake until a toothpick inserted in center comes out only slightly moist, 1 3/4 to 2 hours.
Turn off heat and let cake cool in oven with door ajar 1 hour.
Remove cake and let cool completely.
Refrigerate overnight.