Cheesecake (Cranberry Mocha)

Ingredients

Crust

• 1 (9 oz) package chocolate wafer cookies, crushed
• 1/3 cup butter, melted

Filling

• 4 (8 oz) packages cream cheese, softened
• 1 1/3 cups sugar
• 1 tbsp white flour
• 4 eggs
• 2 tbsp instant coffee granules
• 1 tbsp hot water
• 1/4 cup whipping cream
• 1 1/2 tsp ground cinnamon

Topping

• 1 tbsp cornstarch
• 1 (16 oz) can whole berry cranberry sauce
• 3/4 cup whipping cream
• 1/2 tsp vanilla extract
• 2 tbsp confectioners sugar

Directions

1. Preheat oven to 350F
2. Prepare the crust
   1. Combine cookie crumbs and butter
   2. Press into the bottom and up the sides of a greased springform pan
3. Prepare the filling
   1. In a mixing bowl beat the cream cheese until smooth
   2. Combine sugar and flour, and add to the cream cheese. Mix well
   3. Add eggs and beat on low speed until just combined
   4. In a small bowl, dissolve coffee granules in water
   5. Stir in cream and cinnamon
   6. Add the coffee mixture to the cream cheese mixture until just blended
4. Pour mixture over crust. Bake at 350F for 50-55 minutes or until center is almost set.
5. Prepare the topping (Sauce)
   1. In a large saucepan, bring cornstarch and cranberry sauce to a boil
   2. cook and stir for 2 minutes until thickened. Allow to cool.
6. Prepare the topping (Whipped cream)
   1. In a small mixing bowl beat cream and vanilla until soft peaks form
   2. Gradually add confectioners sugar, beating until stiff peaks form
7. Spread whipped cream over the top of the cheesecake
8. Refrigerate 20 minutes until set
9. Carefully spread 1 cup of cranberry mixture over the top of the cheesecake
10. Refrigerate overnight. Do not remove from pan until just before serving