Cranberry Swirl Cheesecake
¼ cup butter or margarine
2 tablespoons granulated sugar
1 cup vanilla wafer crumbs (about 24 wafers)
1 cup cranberries
1/3 cup granulated sugar
¼ cup water
1 tablespoon strawberry and raspberry gelatin
2 8-ounce packages cream cheese
½ cup granulated sugar
1 teaspoon vanilla
1 cup sour cream
3 tablespoons granulated sugar
For the crust, microwave butter on high in an uncovered 8-inch round baking dish for 45-60 seconds or until melted. Stir in crumbs and sugar. Press into bottom and ½-inch up sides of dish. Microwave on high for 60-90 seconds or until hot. Set aside.
For cheesecake, combine the cranberries, 1/3 cup sugar and water in a 2-cup glass measuring cup. Microwave on high, uncovered, for 3-4 minutes or until berries begin to pop, stirring once. Stir in gelatin. Set aside. In a 2-quart bowl, microwave the cream cheese on high for 1½ to 2 minutes or until softened, stirring once. Beat in ½ cup of sugar. Add eggs, one at a time, beating well after each. Stir in vanilla. Microwave on high, uncovered, for 3 to 3½ minutes or until steaming hot, stirring twice. Pour into crust; spoon cranberries over cream cheese mixture. Swirl carefully with knife, being careful to not go too deep and disturb the crust. Cover with plastic wrap. Microwave on high for 3 to 3½ minutes or until edges are set, rotating dish once.
For the topping, combine the sour cream and sugar in a 2-cup glass measuring cup and blend well. Microwave on high, uncovered, for 45-60 seconds or until heated. Spoon over cheesecake. Spread evenly. Cool and refrigerate until well chilled.
Lori Berrigan of Mountain Iron