Cranberry-Orange White Chocolate Cheesecake

Instructions

1. Step 1

   Heat oven to 325ºF.

2. Step 2

   Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

3. Step 3

   Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.

4. Step 4

   Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

5. Step 5

   Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.

6. Step 6

   Spoon cranberry glaze over cheesecake just before serving.