Cranberry Cheesecake

FILLING
1/2 c Dried sweetened cranberries
2 tb Grand Marnier or
-orange-flavored liqueur
1 lb Cream cheese; at room
-temperature
1/4 c Whipping cream
3/4 c Sugar
4 Eggs; at room temperature
1 ts Vanilla
1 ds Salt

TOPPING
2 c Fresh cranberries
3 tb Grand Marnier
1/4 c Sugar; * see note
1 ts Grated orange rind

Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir in
vanilla and salt. Stir in flour 1/4 cup at a time until mixture comes
together in a ball. Pat on bottom and a half inch up the sides of a 7-inch
springform pan. Chill while preparing filling.

Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend cream
cheese, cream and sugar until light. Add eggs, one at a time until blended.
Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in cranberries
and any remaining liqueur. Gently pour filling into prepared crust. Place
springform pan inside slightly larger pan. Add 1 inch water to outside pan.
Bake cheesecake at 300F 1 1/4 hours or until it no longer quivers. Turn off
heat. Let cheesecake rest in oven 30 minutes. Remove to cool at room
temperature 1 hour, then chill 3-4 hours.

Topping: Combine cranberries, Grand Marnier, sugar and grated rind in
medium pan. Cook over medium heat until cranberries burst and mixture is
thick and sauce-like, 15- 20 minutes.

To serve: Top each slice of cheesecake with a dollop of cranberry topping.

*Sauce should be distinctly sweet-tart. Recipe will vary according to
cranberries used. If too tart, add more sugar. If too sweet, add lemon
juice by the teaspoonful.