In a small bowl, combine wafer crumbs, 1/4 cup sugar, and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside.
In a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.
Bake at 325 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. Remove sides of pan. Pipe dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.
Originally Submitted
9/19/2011
0 Out of 5 from
0 reviews
You can add this Chocolate Cranberry Cheesecake recipe to your own private DesktopCookbook.
