Frozen Cranberry Cheesecake - cooking recipe

Ingredients

1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar
1 (398 ml) can whole berry cranberry sauce
2 tablespoons water
2 (250 g) packages cream cheese, softened
1 (300 ml) can eagle brand sweetened condensed milk (regular, 2% or low-fat)
2 teaspoons lemon juice
1 -2 teaspoon almond extract
2 cups whipping cream, whipped

Preparation

Combine butter, crumbs and sugar. Press on bottom of 9-inch springform pan.
Blend cranberry sauce with water until smooth, add more water if mixture is too thick.
Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, almond extract and cranberry puree. Fold in whipped cream, pour in prepared pan.
Freeze several hours or overnight. Let stand at room temperature 15 minutes before serving. Garnish as desired. Freeze leftovers.