Cranberry Orange Cheesecake

Ingredients

Crust:

• 1 1/2 c finely crushed graham crackers

• 1 Tbsp granulated sugar

• 1/2 c unsalted butter melted

Filling:

• 3 8 oz . packages of cream cheese softened

• 1 c granulated sugar

• 2 Tbsp all-purpose flour

• 1/2 c Greek yogurt or sour cream

• 1 tsp vanilla extract

• zest of 1 medium orange

• juice of 1/2 medium orange

• 3 well-beaten eggs

Cranberry orange sauce:

• 1 pkg fresh or frozen cranberries

• 1/2 cup granulated sugar

• 3/4 cup water

• juice of 1/2 orange

Instructions

Making the crust:

1. Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.

2. Boil 2 cups of water. Set aside.

3. Preheat oven to 325 degrees F.

4. Place graham crackers in food processor and process until finely crushed.

5. Add sugar and melted butter and process on low until all comes together.

6. Press the crust into a 9" springform pan.

7. Bake for 7 minutes in preheated oven.

8. Set aside.

Making the filling:

1. Place cream cheese in a large mixing bowl and mix with an electric mixer until creamy.

2. Add sugar and process on low until combined.

3. Add flour, yogurt, vanilla, orange zest and orange juice and process on low until smooth.

4. Add eggs and mix on low until completely incorporated.

5. Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.

6. Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.

7. Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.

8. When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar (I stick a wooden spoon in the oven door).

9. Cool the cheesecake completely on the counter.

10. Refrigerate for at least 4 hours, preferably overnight.

11. When chilled completely, spoon cranberry sauce over the cheesecake and spread evenly.

12. Slice and serve.

13. Refrigerate any leftovers in a closed container, for up to 3 days.

Making the cranberry sauce:

1. Place all ingredients in a medium saucepan. Stir together. Cook on medium low until the cranberries start to pop.

2. Turn the heat to low and let the sauce simmer until thick and has the consistency of a jam (about 10 to 15 minutes).

3. Remove from the heat and cool completely.

4. Top chilled cheesecake with completely cooled sauce.