Cranberry Mocha Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (9 ounce) package chocolate wafer cookies, crushed
• 1/3 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 1/3 cups sugar
• 1 tablespoon flour
• 4 eggs
• 2 tablespoons instant coffee granules
• 1 tablespoon hot water
• 1/4 cup whipping cream
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon cornstarch
• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar

Recipe

• 1 combine cookie crumbs and butter; press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside.
• 2 in a mixing bowl, beat cream cheese until smooth. combine sugar and flour; add to cream cheese and mix well. add eggs; beat on low speed just until combined.
• 3 in small bowl, dissolve coffee in water; add cream and cinnamon. stir into the cream cheese mixture just until blended. pour over crust. place pan on a baking sheet. bake at 350 for 50-55 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 1 hour longer.
• 4 in a large saucepan, bring cornstarch and cranberry sauce to a boil. cook and stir for 2 minutes or until thickened. cool. in a small mixing bowl, beat cream and vanilla until soft peaks form. gradually add confectioners sugar, beating until stiff peaks form. spread over the cheesecake. refrigerate 20 minutes or until set.
• 5 carefully spread 1 cup of cranberry mixture to within 1 inch of edge; cover and refrigerate remaining cranberry mixture. refrigerate cheesecake overnight. just before serving, remove sides of pan. serve with the remaining cranberry mixture.