Cranberry-Orange White Chocolate Cheesecake

Instructions

1. Preheat oven to 325ºF.
2. Combine cookie crumbs and butter, and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. Place cream cheese, 3/4 cup sugar, and vanilla in a large bowl and beat until blended. Mix in chocolate then add eggs one at a time on low speed until just combined. Pour batter evenly into crust.
4. Bake for 60 to 65 minutes or until the center is almost set. Remove from oven and run a knife around inside of rim to loosen cake. Cool completely before removing the rim. Refrigerate cheesecake for 4 hours.
5. Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Set aside briefly. Bring cranberries, remaining orange juice, and remaining sugar to a boil in a saucepan set over medium-high heat. Simmer on low heat, stirring frequently, for 6 minutes until cranberries are softened.
6. Bring cranberries, remaining orange juice, and remaining sugar to a boil in a saucepan set over medium-high heat. Simmer on low heat, stirring frequently, for 6 minutes until cranberries are softened.
7. Stir in cornstarch mixture and bring to a boil, stirring constantly. Cook and stir for 1 minute or until thickened. Remove from heat and stir in orange zest. Let cool then refrigerate until ready to use.
8. Spoon cranberry glaze over cheesecake just before serving.
9. Sponsored By: Kraft Heinz