Ingredients
1 1/2
cups chocolate cookie crumbs
1/4
cup powdered sugar
1/4
cup butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
1
container (8 oz) sour cream (1 cup)
4
eggs
1
cup granulated sugar
2
tablespoons grated orange peel
2
tablespoons orange-flavored liqueur, if desired
2
cups fresh or frozen cranberries (8 oz)
1/2
cup sugar
2
teaspoons cornstarch
1/2
cup water
1/2
cup orange marmalade
Preparation
Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.
